Healthy Greek Freekeh Salad

• Produce

  • 1/4 tsp Basil, dried
  • 1/2 English cucumber, seedless
  • 1/2 tsp Garlic powder
  • 1/4 tsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 1/2 tsp Parsley, dried
  • 1 Red bell pepper
  • 1/4 cup Red onion
  • 1 Tomatoes, fresh
  • 1 Veggies

• Condiments

  • 1 Black olives
  • 1 Tbps dijon mustard

• Baking & Spices

  • 1 Black pepper
  • 1/8 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/4 cup Feta cheese

• Liquids

  • 2 1/2 cups Water

• Other

  • 1 cup Cracked freekeh

Found on peasandcrayons.com

Description

Ingredients

• 1 cup cracked freekeh
• 2.5 cups water
• 1/2 an English cucumber (seedless)
• 1 red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4-1/2 cup crumbled feta cheese
• salt and pepper to taste
• black olives
• fresh tomatoes
• extra veggies
• etc...
• 1/4 cup extra virgin olive oil
• 2 TBSP red wine vinegar
• 1 TBPS dijon mustard
• 1/2 tsp dried parsley (or 1 tsp fresh)
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp salt
• black pepper, optional + to taste

Directions

• Heat a medium saucepan over medium-high heat.
• Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.
• Add 2 cups water and salt and bring to a boil.
• Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed. Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.
• While your freekeh cooks, chop your veggies and whisk together your dressing.
• In a large bowl, combine freekeh, crumbled feta, and veggies, then pour your dressing over the salad and toss to mix.
• Top with any additional feta desired, fresh parsley, and salt and pepper to taste.
• Serve right away or let sit for up to 1 hour before serving.