We are time-traveling back to cooking and basking in the August California sunlight. So what is happenin'? Tell a friend: we're cooking chilled grain salads that suit your allergies. I made two versions side-by-side: one with quinoa, and one with rice (since quinoa doesn't agree with one of my dinner guests).
It's officially time to turn up some music, stir up your salad, and keep on smiling (with Michigan & Smiley).
Stirred-it-up Grain Salad (vegan & gf)
|I used frozen, but canned hearts are great too.|
handful of fresh thyme (or 2-3 Tablespoons dry)
half an apple, chopped
1/4 cup chopped nuts (pecans)
1 cup artichoke hearts, chopped
2 Tablespoons apple cider vinegar (or another type of vinegar)
2 Tablespoons olive oil (or other oil)
3 Tablespoons apple juice
3 pinches of salt
3 grinds of black pepper