Ancient Grains With Citrus Agave Vinaigrette
1 cup pearl barley
1 cup red and white quinoa
1 cup farro
1 TSP olive oil
¾ TSP garam masala, divided
3 TSP salt, divided
9 ¾ cups vegetable stock or water, divided
- Citrus Agave Vinaigrette
Zest of one orange + 2 TBSP orange juice
2 TBSP agave syrup
½ cup olive oil
1 TBSP whole grain Dijon mustard
¼ TSP crushed red pepper flake
salt and pepper to taste
1 large roasted golden beet
1 large roasted red beet
Handful fresh thyme (about ¼ cup)
4 cups water
3 TSP salt, divided
Pinch black pepper
2 TBSP lemon juice
1 TBSP olive oil
2 bunches Lacinato kale, stems removed, torn into bite-size pieces
4 carrots, peeled cut into matchsticks
2 avocados, sliced
½ cup cherry tomatoes, halved
¼ cup pumpkin seeds, toasted
- In a medium sized pot set to high heat, combine barley, ¼ teaspoon garam masala and teaspoon of salt in 4 cups of stock. Bring to a boil, then reduce to medium-low heat, cover and cook the barley until tender, about 20 minutes. Check barley for excess liquid and drain if needed.
- In a medium sized pot set over medium high heat heat olive oil until shimmering and loose. Rinse quinoa in a sieve under cold water until water runs clear, drain and to the pot. Toast quinoa for 5 minutes until edges of seed turn translucent, then add ¼ teaspoon garam masala, 1 teaspoon salt, 1¾ cup stock and bring to a boil. Then reduce heat to low, cover and cook for 15 minutes. Once the quinoa is cooked through fluff with a fork.
- In a medium sized pot set to high heat, combine farro, ¼ teaspoon garam masala and teaspoon of salt in 4 cups of stock. Bring to a boil, then reduce to medium-low heat, cover and cook the farro until tender, about 20 minutes. Check farro for excess liquid and drain if needed.
- Once all the grains are cooked and drain, combine into a large mixing bowl and while they are still warm, combine with citrus agave vinaigrette. Allow the grains to cool completely to room temperature.
- Meanwhile halve, pit, and medium dice the peach. Put diced peaches into a bowl and drizzle honey and season with salt and pepper. Toss to macerate the fruit.
- To make the citrus agave vinaigrette, combine mustard, orange juice, zest, red pepper flake, vinegar and agave in a medium sized mixing bowl mix together using a whisk until a thick syrup forms. Then slowly stream in olive oil, whisking constantly, until the oil is fully combined and the mixture is emulsified. Season with salt and pepper to taste.
- To prepare the beets, combine both beets, half an orange, a handful of fresh thyme, 2 teaspoons of salt and a pinch of black pepper with 4 cups of water in a medium saucepan and bring to a boil on high heat. Cover and reduce heat to medium and cook about 30-45 minutes or until beets are tender when pierced with a paring knife.
- Cool the beets in the refrigerator for about 15 minutes. Peel beets using a kitchen towel, dice beets and set aside.
- To prepare the kale, remove the stems and tear kale into bite sized pieces and place into a medium size mixing bowl. Drizzle over 2 tablespoons of lemon juice, 1 tablespoon olive oil and sprinkle with 1 teaspoon of salt. Massage the kale using your hands until the leaves wilt slightly and deepen in color.
- To toast the pumpkin seeds, preheat the oven to 350 degrees. Place pumpkin seeds on a small sheet pan and toast for about 2-3 minutes until deepened in color.
- To assemble the salad, place grains in the bottom of a bowl, then top with each of the garnishes.