Is This Supergrain The Next Quinoa?

Photo: Courtesy of Food52.
I love freekeh, the supergrain made from green wheat. It has a slightly smoky flavor and a chewy texture that’s comparable to wheat berries. In the summer, I love to make a salad with it. This salad is inspired by tabouli — it’s loaded with parsley and mint. Fennel adds crunch and its own unique flavor, and the dressing is orange-juice-based, which pairs nicely with the salty feta cheese. I have this salad for lunch on a bed of chopped romaine, and sometimes add some sliced avocado or marinated artichoke hearts.

(If you can't get freekeh, you can make this with wheat berries or farro.)

Freekeh Salad With Fennel And Mint
Serves 4 to 6

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For the salad:
1 cup freekeh, cooked according to package directions and drained well
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1 small bulb fennel, minced (about 1/2 cup of minced fennel — chop up the fronds if you have them and add them in, too)
2 scallions, white and light-green parts only, minced
Zest of one orange
1/2 cup crumbled feta cheese
1/2 cup finely chopped Kalamata olives (optional)
For the salad dressing:
1/3 cup fruity olive oil
1/4 cup fresh-squeezed orange juice
2 tbsp rice-wine vinegar
Salt and fresh-ground black pepper to taste

1. Toss salad ingredients together.

2. Whisk together olive oil, orange juice, and vinegar. Taste and adjust as desired. (I like tart dressings. You might prefer yours to be sweeter or milder.)

3. Add dressing to the salad a little at a time, tossing until just coated.

4. Taste and add salt and freshly ground black pepper.

Next: A Hassle-Free Quinoa-Salad-Stuffed Avocado Recipe

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