This grain salad is adapted from Cafe Flora Cookbook. This is one my favorite grain salad. It's easy and quick to make. It's nutty, it's chewy, it's delicious! You can serve this grain salad as a side dish or eaten on its own like a luncheon salad.
1 cup raw pistachios, (4 ounces)
3/4 cup quinoa (5 ounces)
1-1/2 cups spelt berries (9.9 ounces), soaked in water for at least 8 hours
2 teaspoons curry powder
2 teaspoon Dijon mustard (0.3 ounce)
Juice of 1 lime (about 4 tablespoons or 1.3 ounces)
1 tablespoon honey (0.5 ounce)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil (3.4 ounces)
1 cup dried cranberries (4 ounces)
5 to 6 slender green onions, white and green portion, thinly sliced (1.4 ounces)
Toast pistachios at 350 degrees for about 8 minutes, tossing nuts half way of baking time. Cool completely. Roughly chop nuts and set aside.
Rinse quinoa well and drain. Bring 1-1/4 cups water to a boil in a medium-size saucepan. Add quinoa and lower heat to low heat. Cover and cook for about 15 minutes or until all water is absorbed. Remove from heat and let sit, covered, for about 5 minutes. Fluff with fork. Set aside.
Place spelt berries in a medium saucepan with 5 cups of cold water. Bring to a boil, lower heat to simmer, covered, until tender, about 20 minutes. Drain well and rinse in cold water. Set aside.
Making the curry vinaigrette: In a small bowl, combine the curry powder, Dijon mustard, lime juice, honey, salt and pepper. Using a small whisk. blend all ingredients together until thoroughly combined. Dribble in the olive oil, whisking constantly until mixture is thoroughly blended. Set aside.
In a very large bowl, combine the quinoa and spelt berries. Add the entire curry vinaigrette and toss together with the quinoa and spelt berries until well combined. Next, add the cranberries, pistachios and green onions. Toss until everything are thoroughly combined. Refrigerate at least 2 hours before serving.
Yields 8 to 10 servings
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