Harvest Grains & Spinach Salad with Basil Balsamic Dressing
1/2 lb. harvest grains blend-about 1 1/4 cups (I got mine from Trader Joe's, has yellow lentils, red quinoa, orzo, baby garbanzo beans, and Israeli couscous.)
1 Tbsp. butter or olive oil
1 3/4 cups organic chicken broth (or water)
1/4 cup Sun-dried Tomatoes
2 cups baby spinach leaves, chopped
1/4 cup raw cashews, lightly toasted
2 oz. goat cheese, crumbled
Basil Balsamic Dressing (below)
for the dressing:
1/4 cup finely diced onion
1 cup tightly packed basil leaves
1 clove garlic
1/2 tsp red pepper flakes
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tsp salt
Bring 1 3/4 cups broth or water to a boil. Add butter/oil and 1 1/4 cups of the grains blend. Bring back to a boil, reduce heat and simmer, covered for 10 minutes. Remove from heat and allow to cool to room temperature.
In the meantime, put tomatoes in a small saucepot and add water until just covered. Boil 5 minutes and cool. Chop and set aside.
Prepare dressing by adding ingredients into a blender and whiz until smooth.
If desired, toast cashews in a small frying pan over medium heat about 3-4 minutes.
Once grains have cooled, add chopped spinach, sun-dried tomatoes and cashews. Pour some dressing over the salad and toss. Add more as necessary. top with crumbled goat cheese.
SOURCE: Salad adapted from Cookin' Canuck, dressing from What's Gabby Cooking.