Double Rainbow Layered Salad with Lemon Ginger Dressing
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 5-6 servings
Ingredients
For the salad:
  • 1 cup uncooked spelt berries
  • 1 cup uncooked quinoa
  • 4 cups shredded red cabbage
  • 2 cups grated carrot (about 2 large carrots)
  • 2 cups shelled cooked edamame, defrosted if frozen
  • 6 green onions, sliced
  • ½ cup pepitas
For the dressing:
  • ½ cup lemon juice (about 2 lemons)
  • heaping Tbsp chopped fresh ginger
  • 1 tsp honey
  • 2 Tbsp olive oil
  • 2-4 Tbsp water
  • salt and pepper to taste
Instructions
  1. In separate small pots, bring spelt berries and quinoa to a boil with 1 1/2 cups water each. Simmer until tender but still chewy, 50-60 minutes for the spelt berries and about 15 minutes for the quinoa. Drain excess water and set aside to cool. This can be done ahead of time.
  2. While grains cook, prepare the salad dressing. Blend all ingredients together with an immersion blend (or regular blender).
  3. To assemble salad, layer ingredients in single-serving jars or clear bowls. You can also layer the entire salad in a large clear bowl, or just toss all ingredients together. Serve alongside dressing. Will keep for up to a week in the fridge (with dressing separate).
Notes
Inspired by Oh She Glows.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/double-rainbow-layered-salad-with-lemon-ginger-dressing/