Easy Freekeh Salad
Easy Freekeh Salad
Once the wonders of freekeh have been experienced, it quickly becomes a favorite in the ancient grain stockpile. The cashew-based pesto of this recipe takes it all up a notch and enhances the nutty flavor of the grain creating one memorable and hearty stand-alone meal.
Wine Pairing: Chardonnay
Ingredient List
2 cups vegetable broth or water
1 cup cracked freekeh (like Bob’s Red Mill) or favorite ancient grain
1 cup fresh basil
2 cups fresh, flat-leaf parsley
1 packed cup fresh spinach, rough chopped
½ cup toasted cashews, almonds, or pine nuts
Zest from ½ lemon
⅓ cup lemon juice
1 tsp kosher salt
½ tsp ground pepper
½ tsp garlic powder
⅓ cup olive oil
½ cup fresh cherry tomatoes, quartered
½ cup sweet yellow or orange pepper, chopped
1 15 oz. canned white beans, drained (otional)
Directions
Step 1 — In a medium saucepan, bring vegetable broth (or water) to a rolling boil. Add freekeh, stir, cover with a lid, and reduce heat to medium low. Cook for 25-30 minutes or until most of the moisture is absorbed. Remove from heat, pour off any remaining liquid, and allow to cool for a few minutes.
Step 2 — While freekeh is cooking, prepare the pesto in either a food processor or blender. Puree parsley, basil, lemon juice, and zest for 15-20 seconds. Add nuts, salt, pepper, and garlic powder. Puree until smooth. While the machine is running on low, slowly pour in the olive oil and process until smooth.
Step 3 — In a large bowl, place slightly cooled freekeh, spinach, tomatoes, beans, and peppers. Top with pesto and completely mix until incorporated. Serve warm or chilled.