The radio silence is real, but I’m back with this Ancient Grains Salad that’s perfect for summer! My delay in getting this recipe post up is embarrassing. I’ve had a bit of a weird week dealing with personal things, I’m sure I’ll share more about in the future. For now though, let’s rejoice in the fact I’m alive and well. The only thing that matters right now though is this salad. I’ve been dying to get back on here and share the goods. So much summer content is in store for all of you. I swear next month I’ll be back on my game of posting more regularly.
When I think of summer, I think of fresh foods that are filling. Ones that won’t bog you down with heavy ingredients or upset your stomach – no one wants that. So I’m happy to report that this salad is your newest best friend. It’s loaded with fruits and veggies that bulk it up and keep you satiated longer. If I’ve learned anything, it’s packing in the veggies where I can to keep my stomach happy and healthy. Getting back to a simpler way of eating has been a journey for me. I truly feel great again, focusing on whole foods and cutting the processed stuff. It’s a challenge though with all of the amazing vegan goodies popping up these days. I promise you’ll notice a difference if you give it time and make the effort. Which is why I think this salad is so phenomenal.
Of course you can totally mix it up and add or subtract anything that doesn’t sit well with you. This is all based on my own taste, please make adjustments as needed for yourself. To keep this ancient grains salad full of flavor, you’ll notice my go-to vinaigrette made an appearance again. I recommend trying the base first before adding it in. Also, keep it out if you plan on making this to eat throughout the week. That way you can dress it as desired when you serve it up. My family actually preferred this version over the dressing-free one. I brought over a batch to my parent’s house last weekend for Father’s day. I’m pleased to say that it was very well received, everyone loved it! That’s always exciting testing out a recipe on the family first before sharing it on here. So it’s got the stamp of approval – yay!
I kept it easy and used Vitacost’s Ancient Grain Blend. It’s the perfect combination of grains and I can’t recommend it enough. It does require a bit longer to cook – 70 to 75 minutes, but it’s well worth the wait. Giving you plenty of time to wash and prep all of your veggies. If you’re interested in checking out other Vitacost products, they have an insane selection of cruelty-free & vegan goods. From beauty to household items, like soaps and detergents. I’ve been a loyal customer since 2014.
If you give this recipe a try, please let me know what you think of it! You can always snap a photo and tag me @PlantPhilosophy on Instagram. Using the hashtag #PlantPhilosophy so I don’t miss seeing your post. It always warms my heart when you guys reach out to me and let me know you love a recipe from the site. I truly appreciate all of you that take the time to recreate my recipes and snap photos of the final product. Thank you so much <3
10-Ingredient Ancient Grains Summer Salad
Yield 8 servings
- 1 bag Vitacost Ancient Grain Blend (2 cups)
- 6 cups of Water, filtered
- 1 Seedless Cucumber, diced (2 cups)
- 1 Orange Bell Pepper, diced (1 cup)
- 1 cup Roasted Corn, I used a frozen variety
- 1/4 cup Cilantro or Parsley, diced
- 1 cup Mixed Cherry Tomatoes, quartered
- 1/8 cup Crushed Toasted Hazelnuts*
- 1/3 cup Mustard Vinaigrette, as desired
- Salt & Pepper, to taste
- Bring a large pot of 6 cups of water to a boil. Salt and pour in the 2 cups of ancient grains blend. Give it a stir, let it come back to a boil. Reduce the heat to a simmer, cover and cook for 70-75 minutes. Stirring occasionally.
- While that's going, wash and chop all of your veggies to size.
- Add hazelnuts to a baking sheet and place in the oven at 350 degrees F. Cook for 15-18 minutes, giving it a shake every 5 minutes. You'll know they're ready when the skin becomes a deep brown and they're very fragrant.
- Remove from the oven, transfer to a double lined paper towel or clean dish towel and begin to massage them. I like to twist the towel shut and work it against my palm in a circular motion. This will remove that bitter skin and keep it mess-free. Discard the skins and give the hazelnuts a fine chop. Set aside until needed.
- Drain any remaining liquid from the grains and transfer to a very large bowl. Add in the above mentioned ingredients, give it a toss and season to taste with salt and pepper.
- You can add the vinaigrette now or serve it without, so people can dress the salad as they please.
- Serve with extra cilantro and chopped hazelnuts on top, enjoy.
This will keep for up to one week in an air-tight container in the refrigerator.
*If you're not keen on the vinaigrette, you can opt for the juice of a lemon + it's zest.
*You can use any toasted and chopped nuts or seeds.
Courses Side, Entree
Serving Size about 1 cup
Amount Per Serving
% Daily Value
Total Fat 3 g
Sodium 17 mg
Total Carbohydrates 38 g
Dietary Fiber 5 g
Sugars 2 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.