Ancient Grains With Citrus Agave Vinaigrette

Ancient Grains With Citrus Agave Vinaigrette
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Ancient Grains With Citrus Agave Vinaigrette

Recipe by Olivia
Servings

8

servings

Grains

  • 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

  • Garnishes

  • 1 large roasted golden beet

  • 1 large roasted red beet 

  • ½ orange

  • 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

Directions

  • 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.

Notes