Grilled Veggies with Steamed Grain and Walnut Vinaigrette
This is a great way to prep meals for the week in advance. Store cooked grains and prepped or cooked veggies in the refrigerator for up to a week.
- Yellow squash, zucchini, portabella mushroom, onions, or any color bell peppers. Slice or cut into large pieces, then toss with olive oil and a dash of salt and pepper. Grill on a grill pan or charcoal or gas grill. OR broil the veggies in the oven until beginning to brown, turn the veggies and brown the other side.
- Steamed intact grain* such as brown rice, barley, quinoa, oats, etc.
- 1 can beans of your choice such as: cannellini, navy, Norther, chickpeas, kidney beans, etc.
To serve, mix together veggies, grain, and beans then drizzle with vinaigrette.
Walnut Vinaigrette
½ cup walnuts, toasted and chopped
2 ounces apple cider vinegar or other vinegar of your choice
1 tablespoon Dijon mustard
1 tablespoon honey
1 small shallot, minced or finely chopped
½ cup olive oil
½ teaspoon salt
¼ teaspoon finely ground black pepper
Preparing Grains
Grain (1 cup) | Liquid | Cook time | Yield |
Barley, hulled | 3 cups | 45-60 minutes | 3.5 cups |
Barley, pearled | 3 cups | 25-40 minutes | 3.5 cups |
Bulgur Wheat | 2 cups | 10-12 minutes | 3 cups |
Quinoa | 2 cups | 25-40 minutes | 3 cups |
Steel cut oats | 4 cups | 20 minutes | 4 cups |
Wheat berries | 4 cups | Soak overnight, then 45-60 minutes | 3 cups |
Wild rice | 3 cups | 45-55 minutes | 3.5 cups |
