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Ancient Grain Salad
Recipe adapted from Matt Hinckley, Box Park, Miami
Yield: 8 servings
Prep Time: 30 minutes (plus 1 hour to cool)
Cook Time: 30 minutes
Total Time: 1 hour (plus 1 hour to cool)
5 cups water
1 teaspoon kosher salt
1 cup farro
1 cup freekeh or wheat berries
1 cup red quinoa
1 tablespoon Bragg's Liquid Aminos
1 tablespoon rice vinegar
6 tablespoons extra-virgin olive oil
2 medium oranges
¼ cup canned chickpeas, rinsed
2 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
2 tablespoons raw Brazil nuts
2 tablespoons raw almonds
2 tablespoons goji berries
2 celery stalks, finely chopped
1 carrot, finely chopped
¼ fennel bulb, very thinly sliced or shaved on a mandoline
1 red bell pepper, halved and thinly sliced
¼ cup baby arugula
2 tablespoons sprouts (such as alfalfa or bean sprouts)
1. Set a large pot with the water and salt over high heat. Once boiling, add the farro and freekeh (or wheat berries), reduce the heat to medium and simmer for 15 minutes. Add the red quinoa and cook until the quinoa uncoils and the grains are tender, about 15 minutes longer. Drain the grains in a colander, then transfer to a rimmed baking sheet and spread in an even layer to cool, about 1 hour.
2. In a small bowl, whisk together the Bragg's Liquid Aminos, rice vinegar and olive oil.
3. Slice the ends off of each orange. Stand upright and slice away the peel and white pith from top to bottom, exposing the orange segments. Slice between each membrane to release the orange segments from the membrane, then place the orange segments in a medium bowl.
4. To a large bowl, add the cooled grains, drained chickpeas, pumpkin seeds, sunflower seeds, Brazil nuts, almonds, goji berries, celery, carrot, fennel, bell pepper, orange segments, arugula and sprouts. Dress with the vinaigrette, toss to combine and serve.