Toasted Grain, Fennel and Orange Salad

Name: Toasted Grain, Fennel and Orange Salad
Yield: Serves 4
Ingredients: 750 ml/1¼ pints/3 cups vegetable stock; 1 fennel bulb, outer leaves removed, finely sliced; a good handful of parsley, finely chopped; 115 g/4 oz/⅔ cup red quinoa, rinsed; 50 g/2 oz/½ cup blanched whole almonds, cut in half; 1 orange, peeled and segmented, all white pith removed; ground black pepper; 75 g/3 oz/½ cup buckwheat; 30 ml/2 tbsp cider vinegar; 60 ml/4 tbsp olive oil; 175 ml/6 fl oz/¾ cup boiling water; 75 g/3 oz/⅓ cup wheatberries; rocket (arugula) or lettuce leaves, to serve; 5 ml/1 tsp wholegrain mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Wholegrains such as quinoa and buckwheat are absorbed more slowly than refined grains, so they keep you satisfied for longer. They may also help fight diabetes and obesity. They are easy to prepare, and tasty when combined with other grains such as pearled spelt and wheatberries. Toasting gives a richness and greater depth of flavour.

Ingredients

75 g/3 oz/⅓ cup wheatberries
175

Starter
Gluten-free
Vegan

Method

Place the wheatberries in a small pan and dry-fry for 4-6 minutes, until lightly browned. Add the boiling water, being careful as it hits the hot pan, and simmer for 35-40 minutes until the wheatberries are tender to bite. Drain, discarding any excess water.
Meanwhile, in large pan, dry-fry the spelt, buckwheat and quinoa for 4–6 minutes, stirring, until lightl