Freekeh Salad
Easy recipe for a healthy and nutritious salad with green grains, beans, pine nuts and pumpkin seeds, dusted with just enough cayenne to make a great addition to this salad.
Ingredients
- ¾ cup freekeh
- 1 tablespoon olive oil or ghee
- ½ red onion
- 2 persian cucumbers
- 10 cherry tomatoes
- ¼ cup pecans optional
- ¼ cup green onions
- ¼ cup pomegranate seeds
- 2 tablespoons pistachios
- 1½ cups hot water for Freekeh
Dressing
- 3 tablespoons olive oil
- 1½ tablespoons pomegranate molasses
- salt to taste
- 1 tablespoon dried mint
- 1 teaspoon lemon juice or to taste
Instructions
- Rinse the freekeh until it is clean.
- Soak for 20 minutes.
- When done, add to a pot with 1 tablespoon ghee or olive oil, and sauté for 2 minutes or until fragrant.
- Add salt to taste and add 1½ cups hot water to cover the top.
- Let it boil then lower heat and cover to let it fully cook, about 15 minutes.
- Set aside and let it cool.
- Chop the cucumbers, green onions, and red onions into fine pieces.
- Cut each cherry tomato into quarters.
- Roughly chop the pistachios and pecans (if using).
- To assemble, add freekeh, cucumbers, red and green onions, tomatoes, pistachios, and pecans to a bowl.
- Add pomegranate seeds and the salad dressing mixture and toss until well mixed.
Notes
- It is preferable to serve the salad within a few hours of tossing it with the dressing, but it will keep for a few days in the refrigerator. Store the cooked freekeh in the refrigerator for up to 3 to 4 days.
- Soaking freekeh overnight reduces the cooking time to 10 minutes and softens the bran which is better for digestion.
- Pomegranate Molasses is tangy! Add lemon juice slowly to not make it too sour and acidic.
Tried this recipe?Let us know how it was!