Cereals are interscambiable in each recipedepending on your tastes. And who is celiac or intolerant to gluten He can choose without problems buckwheat, corn, quinoa, mile and amaranth, as alternatives to the classic rice. Here are many recipes Of cereal salads Really easy to prepare.
Spelled salad with wrinkle tomatoes and feta
Here is a fresh and easy to prepare recipe to give life to a tasty cold spelled saladpreferably organic. It is among the less caloric cereals and goes well with the taste of summer vegetables. You can combine it with tomatoes or cherry tomatoes and rocket. If you want, you can enrich the spelled salad with the tofu. Here The complete recipe.
Cold Salad of Bulgur, Tomatoes and Grilled Zucchini
Bulgur’s recipe, grilled tomatoes and courgettes, seasoned with a slight lemon emulsion is a dish inspired by the famous Tabbouuleh or Tabulè of the Levantine cuisine, is an ideal vegan variant for facing hot days.
With the arrival of summer temperatures, it is important to opt for fresh dishes, nutrients and full of lively flavors. Our vegan salad offers precisely this, combining the nutrient Bulgur with the intense colors and tastes of the tomatoes and grilled courgettes. The lemon emulsion adds a pleasant note of acidity, perfectly completing the dish and making it an excellent choice to combat the summer heat. Here you will find the complete recipe.
Tofu and buckwheat salad
THE’Tofu and buckwheat salad It is a healthy and quick recipe to prepare. In addition to the main ingredients, we thought of cherry tomatoes, basil and sunflower seeds, perfect for a summer cold dish. Leave it to flavor for a few hours in the refrigerator and enjoy it cold or ambient temperature. Here The complete recipe.
Barley salad with zucchini pesto, courgette flowers and ricotta
https://www.instagram.com/p/cp8fa2mlims/
This barley salad is perfect for summer lunches: creamy, fragrant and ready to conquer anyone. Cook the barley in salted boiling water, drain it and let it cool. Meanwhile, cut the courgettes into cubes and finely chop a quarter of onion. In a pan, fry the onion with a drizzle of oil, then add the courgettes, a pinch of salt, a ground pepper and a drop of water; Leave to cook for 10-12 minutes over medium heat. In the last three minutes, add the courgette flowers, then turn off and set them aside. Blend eight tablespoons of courgettes cooked with Parmesan, pine nuts, basil leaves and a little oil until a creamy and fragrant pesto is obtained. Season the barley with this pesto, then serve by adding a pair of ricotta quenelle, a ground pepper and pumpkin flowers kept aside. A simple but elegant dish, perfect to serve warm or cold.
Barley and saffron salad
Barley is a very versatile cereal, suitable for the preparation of fresh summer salads. Cooking in boiling water takes about 25 minutes. You can enrich yours barley salad With black olives, cherry tomatoes and saffron. Here the complete recipe.
Spelled salad with red beans and marinated vegetables
View this post on Instagram
To prepare this spelled salad with red beans and marinated vegetables, start cooking 350 grams of spelled; If you use the pressure cooker, 12 minutes from the whistle will be enough. In the meantime, sliced a very thin red onion and two courgettes, then prepare a marinated by mixing two tablespoons of oil in a jar, two of soy sauce, two of lemon juice and two of balsamic vinegar. Close the jar, shake it well and pour the seasoning on sliced vegetables, preferably arranging them with layers on a wide dish. Put in the refrigerator and let it rest for at least half an hour. Meanwhile, cut two carrots into sticks and sauté them in a pan with a drizzle of oil for a few minutes; Towards the end, add 230 grams of already boiled red beans and a pinch of oregano. When everything is ready, assemble the salad by combining spelled, courgettes and onions drained by the marinade, carrots with beans and a spoonful of capers. Mix well and serve at room temperature.
Spelled salad and beans in the jar
The spelled and beans salad is a versatile and nourishing dish, perfect for facing hot summer days. The combination of spelled, a precious source of whole carbohydrates, with beans, rich in vegetable proteins, offers a complete meal that satisfies and nourishes. You can customize the salad with your favorite vegetables and seasonings, making each jar a unique taste experience. Here the complete recipe.
Spelled salad with curly cabbage, dried red blueberries and feta
To prepare a spelled salad with curly cabbage, dried red blueberries, feta, red onion and peas, start cooking the spelled in abundant salted water until it is tender but still al dente, then drain it and let it cool. In the meantime, cut the curly cabbage (kale) into strips, removing the hardest parts, and massage it with a drizzle of oil and a pinch of salt to soften it. Slick the red onion thinly and, if you prefer a less pungent flavor, leave it to soak in water and vinegar for a few minutes. Briefly blanch the peas if they are fresh or frozen, then drain them and let them cool. In a large bowl add the spelled, the kale, the peas, the drained onion, the red blueberries and the crumbled feta. Prepare the dressing emulsifying extra virgin olive oil, lemon juice, salt and pepper, then pour it on the salad and mix well. Let it rest for a few minutes before serving to mix the flavors.
Spelled Spel Caci and Vegetables
This spelled salad with chickpeas and vegetables is a summer dish, which offers a mix of flavors and nutrients that makes it irresistible. The spelled, with its slightly hapeded flavor and the pleasantly chewable consistency, combines with chickpeas, rich in vegetable proteins, to create a nourishing and satiating base. The fresh, colorful and crunchy vegetables add a touch of freshness and vitality to the dish, making it even more inviting. Here the complete recipe to follow step by step.
Summer salad with quinoa
Quinoa will allow you to prepare a fresh gluten -free summer salad. You can season it with avocado, peppers, salad and add more capers in brine, green or black olives, carrots cut into strips or cubes. You can add if you want tofu or feta and raw red onions. You will get a rich and inviting cold dish.
Quinoa avocado salad and black beans
The combination of quinoa, a cereal rich in protein and fiber, with creamy avocado and juicy tomatoes, creates a nourishing and tasty base for the salad. The addition of crunchy peppers and black beans, full of nutrients, gives a touch of consistency and taste, making this salad a real party for the senses.
This recipe is versatile and lends itself to numerous variations, allowing you to customize the dish with your favorite vegetables and seasonings. You can enjoy it alone as a light meal, or combine it with protein for a complete and balanced dinner.
Barley salad with cucumbers and lentils
THE’barley salad, corn, Cucumbers and lentils is fresh and colorful, it lends itself perfectly as a second course or summer side dish, but also as an appetizer for a richer lunch. You can season everything with lemon juice and extra virgin olive oil. Also excellent is the combination with ater vegetables and onion to add crunchiness.
Bulgur salad with beetroot, walnuts, rocket and feta
You can season your Bulgur salad with a red turnip preparation and walnuts, you can also prepare a cream by blending the ingredients together, then add the rocket and the crumbled feta.
Turkish Bulgur salad: Kisir
To prepare the Kisir, start by putting the fine Bulgur in a bowl and pour it over boiling water as enough to cover it flush. Cover it and let it swell for about 10-15 minutes, until it has absorbed all the water. In the meantime, prepare a light sauté with olive oil, tomato concentrate and, if you want a more decisive taste, even a little concentrate of sweet or spicy pepper. Melt everything well and let it cool. When the Bulgur is ready, widen it with a fork and add it to the dressing, mixing so that it takes color and flavor well. Add chopped fresh spring onion, parsley, fresh mint, lemon juice, pomegranate molasses (or a mix of lemon and a little vinegar if you don’t have it), salt and pepper. If you like, you can also add cucumber, diced tomato or chopped lettuce. Serve it at room temperature, such as appetizer or side dish, perhaps accompanied by lettuce leaves to collect the salad as if it were an enver.
Barley salad with apple, walnuts, valerian and honey and mustard dressing
View this post on Instagram
Cook 180 grams of barley in salted water together with a bay leaf to perfume, then drain it and let it cool. In a pan browned well a shallot cut into thin stripes with a drizzle of oil, until it becomes golden and caramelized. In the meantime, toast two handfuls of walnuts in a pan and cut a cubed apple or thin slices, according to your taste. In a large bowl, mix the barley with the apple, the walnuts, a little flakes with flakes, Fresh Valerian and some Greek olive. Prepare the dressing by combining a spoonful of apple cider vinegar, a teaspoon of mustard, two teaspoons of honey, extra virgin olive oil, salt and pepper, mixing well until an emulsion is obtained. Pour it on the salad, mix with care and serve at room temperature. A balanced dish between sweet, salty and crunchy, perfect for a light but rich in flavor lunch.
You could also be interested in others
