Hot Grain Salad

  • Yield 8 servings

The three grains in this recipe makes for a hearty salad. Feel free to experiment with other grains, such as barley.


3 cups water
1 tablespoon chicken bouillon granules
1/2 cup black or regular quinoa
1/2 cup millet
1/2 cup white rice
2 tablespoons olive oil
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1/2 medium orange bell pepper, chopped
3 cloves garlic, minced
2 shallots, minced
1/2 cup cooked lima beans, black beans or soy beans
2 green onions, chopped
1 teaspoon hot sauce
Soy sauce to taste
Apple cider vinegar to taste
Salt and pepper to taste


  1. Bring the water and bouillon granules to a boil in a 4-quart saucepan. Stir in the quinoa, millet and rice. Return to a boil and reduce the heat.
  2. Simmer for 15 to 20 minutes or until the grains are tender, stirring occasionally. Cool for 8 to 10 hours if possible.
  3. Heat the olive oil in a wok or skillet. Saute the bell peppers, garlic and shallots in the hot oil until tender. Stir in the cooked grains.
  4. Add the lima beans, green onions and hot sauce and mix well.
  5. Splash with soy sauce and vinegar and season with salt and pepper. Serve immdiately.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)



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