Quinoa and Wheat Berry Salad with Nuts and Cranberries
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 12 cups
Ingredients
6 cups cooked wheat berries (2 cups dry)
4½ cups cooked quinoa (1½ cups dry)
6 Tbsp olive oil
juice of 1 orange
1½ Tbsp fresh lemon juice
3 Tbsp pure maple syrup
2 Tbsp brown sugar
½ tsp salt
½ tsp thyme
½ cup sunflower seeds
1 cup unsweetened dried cranberries
1 cup walnuts
1 cup pecans
Instructions
Bring about 1 gallon of water to a rolling boil over high heat in a large pot; add wheat berries and reduce heat to medium. Cook wheat berries, stirring every 10-15 minutes for at least 1 hour, or until cooked to desired consistency (I boiled them about 1 hour 15 mins). Run wheat berries under cold water, drain well, and transfer to a large bowl.
Cook quinoa according to package directions; set aside to cool. Transfer to the large bowl with the wheat berries.
Meanwhile, whisk together the olive oil, orange juice, lemon juice, maple syrup, brown sugar, salt, and thyme in a small bowl or liquid measuring cup.
Drizzle dressing over the cooked quinoa and wheat berries; toss well to coat. Add remaining ingredients: sunflower seeds, cranberries, walnuts and pecans; toss and serve.