• prep: 10 min
• cook: 1 hr
• total: 1 hr 10 min

servings:

Here’s one of my favourite summer salads. I like making different variations of it using different grains and pastas such as Bulgar wheat, cous cous, orzo, brown rice, etc. For this incarnation I decided to go with a blend of wheat berries (for their high fiber content and pleasantly chewy texture) and quinoa (for its

• 1/2 cupquinoa
• 1/2 cupwhole wheat
• 1/4 cuppine nuts (toasted)
• 1 tomato (cut into cubes)
• 0.3 smallred onion (thinly sliced)
• 1 tablespoonmint (minced)
• 1 tablespoonflat-leaf parsley (minced)
• 1 tablespoonolive oil
• 2 teaspoonslemon juice
• 1 teaspoonpomegranate molasses
• 1/2 teaspoonsalt

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