Grain Salad with Spinach
Salads • European
Description
This glamorous salad is crafted by chef Alex Smith, combining legumes and grains. It features all the favorites of chefs and nutritionists alike: canned chickpeas gently envelop the taste buds, barley adds a nutty flavor, and quinoa beads pop playfully on the tongue. All of this is dressed with a multi-layered aromatic dressing made with coconut milk, soy sauce, cilantro, and kimchi sauce. The rest is simple; you can use any vegetables you like, as this salad will never be called boring. In fact, many might even prefer it over a steak.
Ingredients
- Pearl barley 0 oz
- Quinoa 0 oz
- Chickpea 0 oz
- Broccoli 5 oz
- Spinach 0 oz
- Mixed salad greens 0 oz
- Unsweetened cherry juice 0 oz
- Sweet Pepper 0 oz
- Parsley 0 oz
- Soy Sauce to taste
- Bulgogi Sauce 0 oz
- Coconut Milk 0 fl oz
- Cilantro 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the coconut sauce. In a small saucepan, combine kimchi sauce, coconut milk, finely chopped cilantro, and olive oil. Add 200–220 ml of water, season with salt, and stir well. Bring to a boil and then let it cool completely.
Step 2
Divide the broccoli into small florets and sauté in vegetable oil until golden brown - they should remain crisp.
Step 3
Add quinoa, pearl barley, and chickpeas to the broccoli. Pour in the soy sauce and mix well. Allow the grains to warm up and the sauce to absorb over low heat.
Step 4
Transfer the contents of the skillet to a salad bowl. Add spinach, julienned bell pepper, and pickled cherry tomatoes.
Step 5
Dress the salad with coconut sauce and garnish with mixed salad leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!