Good Ways To Eat Nice Grains

Let's say this recipe was crafted in August. Now let's say it wasn't. Okay, it was. But it's good (any)ways. And it's just you and your kitchen (na-na-na-na-na-nice nothin' like quinoa 'n' rice).

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.

 

Ingredients

The Bulk: 

3-4 cups cooked grain (rice & quinoa depicted. Cooked amount is whatever 1 cup dry grain expands to. Delicious served warm or chilled!)
handful of fresh thyme (or 2-3 Tablespoons dry)
half an apple, chopped
1/4 cup chopped nuts (pecans)
1 cup artichoke hearts, chopped

Vinaigrette:
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

(Pre-stirring)

 

Mix all "The Bulk" ingredients together in a bowl, then pour the vinegrette over it evenly, stir again, and voilà! You may serve it warm if the grains were just out of the rice cooker or pot, or you may place the dishes in the fridge in favor of a chilled dish.

You have a Stirred-it-up, lil' darlin'! Now dish it up and eat it up.