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.
Serving Sizeabout 1 cup
Amount Per Serving
% Daily Value
Total Fat3 g
Total Carbohydrates38 g
Dietary Fiber5 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.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/10-ingredient-ancient-grains-summer-salad/