Mon, 15 Jun 2009
Quinoa, Wheatberry and Pea Salad
Borne out of boredom and looking in my pantry. Take a cup of wheatberries, soak overnight. Take a cup of quinoa, soak overnight. The next day, drain the wheatberries, and drain and rince the quinoa (especially well if they aren't pre-rinced). Throw in a pot, add twice the amount of water, and bring to a boil. Put on simmer, cover, and let sit for 25 minutes.
While that is happening: dice up some peeled tomatoes (I used a can of whole peeled tomatoes I happened to have around, fresh should work as well). Mince very well a couple cloves of garlic. Sit both of these aside. Take the juice of a couple lemons, add about as much olive oil, toss in a tablespoon of Worcestershire sauce and a teaspoon of dijon mustard. Grind in some pepper. Whisk until completely mixed.
When the time is up, throw in a cup of fresh or frozen peas, let sit a couple minutes. Drain. Add the tomatoes, the garlic and the dressing, toss well. Put in the fridge to cool completely. Add some salt and more pepper to taste.