Introduction: Wheat Berries, Barley, Quinoa, and Chickpeas With Golden Tomatoes, Artichoke Hearts, Feta, and Basil
In the summer heat, bring the heat down on classic winter grains like wheat berries, barley and quinoa by serving them in chilled salads. With a bit of salt and an uplift from herbs and cheese, grains serve as a flavorful platform for seasonal vegetables. Golden tomatoes pop when paired with basil, and artichoke hearts compliment the tang of feta.
Wheat Berries, Barley, Quinoa, and Chickpeas with Golden Tomatoes, Artichoke Hearts, Feta, and Basil
3/4 cup wheat berries
3/4 cup barley
1/2 cup red quinoa
15 oz. canned chickpeas, drained
8 oz golden cherry tomatoes, sliced
8 oz. marinated artichoke hearts, halved
8 oz feta, crumbled
3 tablespoons basil, finely sliced
1. Boil the wheat berries, barley, and quinoa for twenty minutes, until soft. Drain and rinse until cold. Shake well until dry and add to a serving dish. Salt well.
2. Stir in the chickpeas. Layer the sliced cherry tomatoes, artichoke hearts, and feta.
3. Garnish with basil.
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