I need salads like this to make my days so much easier. I often forget having already made salads in the fridge makes for an easy healthy choice when I take my break, check the fridge for lunch, and voila, a good choice. It’s also easy to make a protein for dinner to go with a salad like this which is already full of whole grains and vegetables, making a well rounded healthy meal.
Last week before I left for Sacramento to visit my best friend family I made this salad. I had a ton of work to do before I left, and sometimes when that happens I don’t make the best choices for lunch. I’ll often not eat enough, or not have enough protein to satiate me until dinner. So when I made this, and another salad similar to it, it reminded me that I love having already made salads for the week. I do it all Winter long with brown rice and vegetables, so this made sense. I ate it everyday for lunch or dinner until I left. Brian liked it, not loved it. It was a bit runny for his taste. So if that happens, you can totally drain the grains more before adding the rest of the ingredients. He also prefers parsley versus basil in this particular recipe, so you can totally use either. Once I did that, he loved it. It’s easily made vegan too!
I got to spend time with my girls and had lunch with a blogging friend that I met years ago! It was so nice to be able see her, and share a meal. Nothing like chatting with a friend over a good meal that you haven’t seen in years. We could have talked for several more hours, it was awesome!
So I’m home now, missing my best friend family. I waited too long to visit them, we have a very special bond and relationship. There is one baby in the family, and four of us, all ladies. We are just like family, and have been friends for fifteen years. I crave time with them, there is nothing that can replace the bonds that we have. I love the moment I get off of the plane, no time lost, we have changed, but the relationships haven’t one bit. I love sharing meals, long talks and walks. They fill my soul, like a good meal. I feel ever grateful for them, and am so booking a ticket for sooner than later.
Whole Grain Salad with Roasted Tomatoes
1 cup whole grain medley, I use Bob’s Red Mill
3 cups water
2 pints cherry tomatoes
2 tablespoons olive oil
fine sea salt
fresh ground black pepper
1/2 cup goat cheese, omit for vegan
1 large zucchini, thinly sliced
1 large lemon, juiced
3 tablespoon fresh basil or parsley, chopped
Place oven rack in center of oven and preheat to 425 degrees
1. Place whole grains and water in a medium pot, bring to boil, reduce to simmer, cook for 1 hour to soften whole grains.
2. Place cherry tomatoes and olive oil on a parchment lined baking sheet, sprinkle with a pinch of salt and pepper. Place in oven and roast for 20 minutes. Remove and place in a large bowl, make sure to add all of the juice and oil from the pan.
3. Once grains have cooked/softened, drain excess liquid. Add to roasted tomatoes. Add goat cheese, zucchini, and lemon juice, stir to combine. Taste for seasoning, ad a pinch of salt and pepper is necessary. Serve with fresh basil or parsley. Store leftovers in an airtight container for up to 5 days.
Salad recipes from NJB and blogging friends!
- Pea and Radish Salad with Goat Cheese
- Whole Grain Medley Stuffed Squash
- Brown Rice with Vegetables and Goat Cheese
- Roasted Tomato Spinach Salad from Running to the Kitchen
- Arugula Salad with Roasted Tomatoes from Cookin’ Canuck