Give a tasty new grain a try with this Healthy Greek Freekeh Salad recipe! This uber easy salad is a total breeze to make and is ready to rock your side dish game with some serious whole grain power.
I’ve been riding the quinoa train around here hardcore lately, but decided to mix up my go-to Greek Quinoa Bowl recipe a bit with a sassy new dressing and a whole lotta freekeh! The grain swap was glorious and perfect vessel for the bevvy of veggies I loaded it up with.
So yeah, freekeh.
Pronounced free-kah, freekeh channels the chewiness of brown rice, the lightness of bulgur, and a smoky nuttiness that might make you reconsider the quinoa or rice next time you whip up a bowl full of grains and veggies. It’s light enough to shine as side dish or lunchtime fare but hearty enough that you won’t be clamoring for something else to eat 30 minutes later. I love it!
Cracked freekeh is the most common and toastier than it’s whole counterpart, but both are equally delicious. Cracked freekeh comes in a few different forms and cooks much quicker. SOLD!
Also? It’s a nutrient powerhouse! Each serving boasts 6 grams of fiber and protein respectively, and is high in calcium, iron, and zinc. Yes please!
Now you can absolutely positively use quinoa for this recipe if you don’t feel like rushing to the store to snag some freekeh or aren’t quite ready to make the leap yet oooooor if you’re gluten-free, in which case you’ll want to keep clutching the quinoa and rice, since freekeh is made from wheat.
Ingredients
1 cup cracked freekeh
2.5 cups water
1/2 an English cucumber (seedless)
1 red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4-1/2 cup crumbled feta cheese
salt and pepper to taste
OPTIONAL EXTRAS:
black olives
fresh tomatoes
extra veggies
etc...
GREEK DRESSING:
1/4 cup extra virgin olive oil
2 TBSP red wine vinegar
1 TBPS dijon mustard
1/2 tsp dried parsley (or 1 tsp fresh)
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp salt
black pepper, optional + to taste
Instructions
Heat a medium saucepan over medium-high heat.
Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.
Add 2 cups water and salt and bring to a boil.
Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed. Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.
While your freekeh cooks, chop your veggies and whisk together your dressing.
In a large bowl, combine freekeh, crumbled feta, and veggies, then pour your dressing over the salad and toss to mix.
Top with any additional feta desired, fresh parsley, and salt and pepper to taste.
Serve right away or let sit for up to 1 hour before serving.
Notes
Advance Prep: The salad is best served within a few hours of tossing with the dressing, but it will keep for a few days in the refrigerator. The cooked freekeh will keep for 3 or 4 days in the refrigerator.
Recipe yields 4 larger servings or 6-8 small sides
source:http://peasandcrayons.com
So yeah, freekeh.
Pronounced free-kah, freekeh channels the chewiness of brown rice, the lightness of bulgur, and a smoky nuttiness that might make you reconsider the quinoa or rice next time you whip up a bowl full of grains and veggies. It’s light enough to shine as side dish or lunchtime fare but hearty enough that you won’t be clamoring for something else to eat 30 minutes later. I love it!
Cracked freekeh is the most common and toastier than it’s whole counterpart, but both are equally delicious. Cracked freekeh comes in a few different forms and cooks much quicker. SOLD!
Also? It’s a nutrient powerhouse! Each serving boasts 6 grams of fiber and protein respectively, and is high in calcium, iron, and zinc. Yes please!
Now you can absolutely positively use quinoa for this recipe if you don’t feel like rushing to the store to snag some freekeh or aren’t quite ready to make the leap yet oooooor if you’re gluten-free, in which case you’ll want to keep clutching the quinoa and rice, since freekeh is made from wheat.
1 cup cracked freekeh
2.5 cups water
1/2 an English cucumber (seedless)
1 red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4-1/2 cup crumbled feta cheese
salt and pepper to taste
OPTIONAL EXTRAS:
black olives
fresh tomatoes
extra veggies
etc...
GREEK DRESSING:
1/4 cup extra virgin olive oil
2 TBSP red wine vinegar
1 TBPS dijon mustard
1/2 tsp dried parsley (or 1 tsp fresh)
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp salt
black pepper, optional + to taste
Instructions
Heat a medium saucepan over medium-high heat.
Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.
Add 2 cups water and salt and bring to a boil.
Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed. Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.
While your freekeh cooks, chop your veggies and whisk together your dressing.
In a large bowl, combine freekeh, crumbled feta, and veggies, then pour your dressing over the salad and toss to mix.
Top with any additional feta desired, fresh parsley, and salt and pepper to taste.
Serve right away or let sit for up to 1 hour before serving.
Notes
Advance Prep: The salad is best served within a few hours of tossing with the dressing, but it will keep for a few days in the refrigerator. The cooked freekeh will keep for 3 or 4 days in the refrigerator.
Recipe yields 4 larger servings or 6-8 small sides
source:http://peasandcrayons.com
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