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Cranberry-Mint Grain Salad

Satisfying salad, graced with color and flavor
Course: Main Course, Salad
Cuisine: Mediterranean
Servings: 8
Calories: 283kcal

Ingredients

Vinaigrette

  • ⅓ cup mint fresh, thinly sliced
  • 2 tbsp lemon juice fresh
  • 1 tsp white wine vinegar
  • ½ tsp agave nectar
  • ¼ tsp red pepper flakes
  • Pinch salt

Salad

  • 1 cup quinoa cooked
  • 1 cup millet cooked
  • 1 cup buckwheat
  • 1 cup edamame cooked
  • 1 cup cranberries fresh
  • 3 scallions thinly sliced
  • 2 cups arugula
  • 2 cups spinach

Instructions

Vinaigrette

  • In a small bowl mix all vinaigrette ingredients together (adjust to your liking) – mint, lemon, white-wine vinegar, agave, red pepper flakes, salt.

Salad

  • Cook grains according to their individual instruction.  Since you are already cooking up the grains,
    I would go ahead and make extra everything… then you have grains on hand for
    your next creation.  Once your grains are cooked – place them in the fridge to cool them down quickly.  Cook up your edamame and then do the same thing, place them in the fridge to cool down. 
    Side note: make sure to strategically salt your grains and edamame while they cook to ensure you “salt from within”.
    Assembly – On your favorite platter place the greens, top with grains, edamame, cranberries and scallions.  Then drizzle with the mint vinaigrette.