Recipe for 5-Grain Salad from President’s Choice

President’s Choice shared with us this delicious recipe for 5-Grain Salad with PC® Tahini & Preserved Lemon Vinaigrette. This easy entrée is made possible thanks to a few tasty time savers. Ready-to-heat grilled eggplant, a zesty tahini lemon vinaigrette and a pre-made grain blend. Simply serve it warm or chilled.

Recipe for 5-Grain Salad

5-Grain Salad

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready in: 40 minutes
Difficulty Level: Intermediate

Ingredients:

  • 1½ cups (375 mL) peeled and cubed winter squash, such as kabocha, butternut or acorn (1/2-inch cubes)
  • 2 tbsp (30 mL) olive oil, divided
  • 1½ tsp (7 mL) salt, divided
  • 1/2 pkg (3/4 cup) PC® Blue Menu 5-Grain Blend
  • 1/2 cup (125 mL) PC® Tahini & Preserved Lemon Vinaigrette, divided
  • 2 tbsp (30 mL) chopped fresh mint, divided
  • 1/2 pkg (250 g) PC® Grilled Ready Veggie Eggplant
  • 1/4 cup (60 mL) pomegranate arils (optional)
  • 2 tbsp (30 mL) coarsely chopped PC® Honey Roasted Pistachios
  • 2 tbsp (30 mL) crumbled feta cheese

Directions:

1. Preheat oven to 425ºF (220ºC). Spread squash over parchment-lined baking sheet. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/2 tsp (2 mL) salt. Bake, turning halfway, until tender when pierced with tip of sharp knife, about 20 minutes.

2. Meanwhile, bring 4 cups (1 L) water to a boil in a small saucepan. Stir in grain blend and 1/2 tsp (2 mL) salt. Reduce heat to medium-high and cook uncovered 10 minutes. Drain and transfer to bowl. Stir in 1/4 cup (60 mL) vinaigrette and 1 tbsp (15 mL) mint until evenly coated.

3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in large nonstick skillet over medium. Working in batches, arrange eggplant in single layer. Do not crowd. Cook 5 to 7 minutes, turning occasionally, until heated through and lightly browned. Season with remaining 1/2 tsp (2 mL) salt.

4. Arrange eggplant in a single layer across bottom of an oval or round serving platter. Spread marinated grains evenly over eggplant. Layer with squash, pomegranate arils (if using), pistachios and cheese. Drizzle with remaining 1/4 cup (60 mL) vinaigrette and garnish with remaining 1 tbsp (15 mL) mint. Serve immediately or chill, if desired.

Try this: Add more depth of flavour to the grain base by stirring in 1/4 tsp each ground cumin and coriander. Add them in Step 2 at the same time as you stir in the vinaigrette.

 

About Demian Vernieri 377 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.