Freekeh-Grapefruit
Tabbouleh
40 minutes lMakes 6 cups
Grapefruit juice is all you need to
dress this salad. Be sure to squeeze as
much as you can from the grapefruit
membranes after you’ve removed
the sections.
1/2 cup dry freekeh
2 red grapefruit
1 15-oz. can no-salt-added
garbanzo beans (chickpeas),
rinsed and drained
1 medium avocado, peeled,
seeded, and sliced
1 cup chopped cucumber
1/3 cup thinly sliced scallions
(green onions)
1/2 cup chopped fresh parsley
1 Tbsp. chopped fresh mint
Sea salt and freshly ground
black pepper, to taste
- In a medium saucepan bring
(^1) 1/4 cups water to boiling; stir in
freekeh. Return to boiling; reduce
heat. Cover and simmer about
20 minutes or until freekeh is tender
and most of the water is absorbed.
Place freekeh in a fine-mesh sieve; run
under cold water. Drain well.
- Meanwhile, using a paring knife,
cut off a thin slice from both ends of
each grapefruit. Working with one
grapefruit at a time, place a flat end
on a cutting board and cut away the
peel and the white part of the rind,
working from top to bottom. Working
over a large bowl to catch the juices,
hold the grapefruit on its side and cut
into center between one section and
membrane. Cut along the other side
of the section next to the membrane
to free the section. Repeat with
remaining sections. Place sections in
bowl with juice. Squeeze membranes
over bowl to extract as much juice as
possible before discarding. - Add freekeh, chickpeas, avocado,
cucumber, scallions, parsley, and
mint to bowl with grapefruit. Toss
gently to combine. Season with salt
and pepper.
Mediterranean Farro Salad
pictured on page 33
40 minutes lMake 7 1/2 cups
Serve lemon wedges alongside salad
to squeeze over top. The fresh juice
adds a bright, tangy finish.1 cup dry farro
2 orange and/or yellow bell
peppers, chopped
1 9- to 12-oz. pkg. frozen
artichokes, thawed and
chopped
1 medium shallot, finely
chopped (1/4 cup)
1/3 cup Kalamata and/or
Castelvetrano olives, pitted
and coarsely chopped
2 Tbsp. chopped fresh oregano
Sea salt and freshly ground
black pepper, to taste
2 cups grape tomatoes
2 Tbsp. red wine vinegar
1/4 tsp. crushed red pepper
Lemon wedges- In a large saucepan combine farro
and 3 cups water. Bring to boiling;
reduce heat. Cover and simmer about
30 minutes or until tender. Place farro
in a colander; run under cold water.
Drain well. - In a large bowl combine farro and
the next five ingredients (through
oregano). Season with salt and
black pepper. - In a large nonstick skillet cook
tomatoes over medium-high 7 to
10 minutes or until they’re blistered
and starting to pop, stirring
occasionally. Remove from heat. Stir
in vinegar and crushed red pepper.
Add tomatoes to farro mixture. Toss to
combine. Serve with lemon wedges.
Curried Quinoa Salad
pictured on page 36
30 minutes lMakes 8 cups
Massaging a little dressing into
raw kale breaks down the tough
membranes and shines up the leaves,
making them prettier and more tender.1 cup dry red quinoa, rinsed and
drained
5 cups torn stemmed kale
1/2 cup Curry-Hummus Dressing^(^1) 1/2 cups halved red grapes
1 cup coarsely chopped dried
apricots and/or chopped
dates
2 scallions (green onions),
bias-sliced
1/4 cup chopped toasted walnuts
Sea salt and freshly ground
black pepper, to taste
Lemon wedges
- In a large saucepan combine
quinoa and 2 cups water. Bring to
boiling; reduce heat. Cover and
simmer about 15 minutes or until
tender and liquid is absorbed. Place
quinoa in a fine-mesh sieve; run
under cold water. Drain well. - Meanwhile, place kale in a large
bowl. Drizzle with 1 Tbsp. of the
Curry-Hummus Dressing. Massage
with your fingers until kale is tender
and glossy. Add grapes, apricots,
scallions, and walnuts. Toss
to combine. - Add quinoa to kale mixture. Drizzle
with the remaining Curry-Hummus
Dressing; toss to combine. Season
with salt and pepper. Serve with
lemon wedges.
Curry-Hummus Dressing In a
blender combine 1/2 cup reduced-
sodium tomato juice; 1/4 cup oil-free
hummus; 2 Tbsp. each nutritional
yeast and lemon juice; 1 Tbsp.
toasted sesame seeds; 2 cloves
garlic, smashed; and 11/2 tsp. curry
powder. Cover and blend until
smooth. Add water, 1 Tbsp. at a
time, as needed to reach drizzling
consistency. Transfer to an
airtight container. Cover and
refrigerate up to 5 days.
Makes 1 cup.