Late summer is the perfect season for grain salads, ideal for both lunch and dinner. These salads are a fantastic way to incorporate the abundant fresh produce from farmers’ markets into your meals and can be prepared in advance, simplifying busy weeks. Whip them up over the weekend and enjoy them throughout the week.
It’s time to polish your quinoa and rice cooking techniques. I often opt for using the Instant Pot to save space on the stove. To ensure the grains are ready for salad-making, cool them down first; spreading them out on a baking sheet can help speed up this process.
The following recipes feature a selection of grains. Be sure to have long grain rice, either red or white quinoa, and pearl barley on hand.
