I love a good fresh summer recipe that doesn’t involve tons of cooking. This Lemon Grain Salad is incredibly flavourful, filling, and perfect for sunny days.
Nothing beats a fresh new recipe for the summertime, especially one that doesn’t involve a ton of high-heat cooking.
This Lemon Grain Salad is inspired by a recipe that my (soon-to-be) sister-in-law makes (hi Jenn!) She makes it with orzo, a type of short-cut pasta, and it’s absolutely delicious. I’ve gotten creative with this recipe though and used whole grains to give it a heartier, more fibre-rich punch. I’ll also share some additional add-ons you could include in this recipe if desired.
This recipe is SO flavourful. The lemon juice + rind adds such a satisfying zest paired with fresh parsley and naturally sweet, toasted pine nuts. You’re going to love this dish! I recommend enjoying it as a side dish with dinner, or on its own as a salad for lunch. For additional protein to help balance it out as a meal on its own, you can add in some chickpeas. This is also a fantastic recipe for a potluck or when entertaining.
I find this salad to be very hearty and filling!
How to Make Lemon Grain Salad
To make this salad, you’ll need:
- whole grain of choice (I like farro for this recipe, but you could also do brown rice, quinoa, wheat berries or kasha/buckwheat kernels to name a few)
- lemon (juice + rind)
- fresh parsley
- toasted pine nuts
- olive oil
- salt and pepper
- optional add-ons: pumpkin seeds, hemp seeds, dried cranberries, or chickpeas for a boost of plant-based protein
Lemon Grain Salad
A fresh and zesty summertime salad made with whole grains, lemon, and parsley.
- 2 cups uncooked whole grain of choice (I like farro for this recipe, but you could also do brown rice, quinoa, wheat berries or kasha/buckwheat kernels to name a few)
- 1 cup fresh parsley, chopped
- 3/4 cup lemon juice
- 2 tbsp lemon rind/zest
- 1/2 cup toasted pine nuts
- 1 tsp each salt and pepper
- 3 tbsp olive oil
- optional add-ons: 1/4 cup pumpkin seeds, hemp seeds, dried cranberries, or 1 can chickpeas for a boost of plant-based protein
Cook 2 cups (uncooked) grain of choice according to package directions. This will expand in size once cooked. For farro, I like to soak it for a few hours or overnight to shorten the cook time.
While grain is cooking, mix together lemon juice, rind/zest, olive oil, salt and pepper together in a medium-sized bowl.
Once grain has cooled completely, add to bowl with lemon mixture and mix well.
Toast your pine nuts easily by broiling them in a shallow pan for 3-5 minutes until lightly browned. If you want a no-cook version, just simply use untoasted pine nuts in this recipe.
Add in chopped parsley and pine nuts to the bowl and mix.
Enjoy right away! Store leftovers in an airtight container in your refrigerator for up to 5 days.
If you give this recipe a try, leave me a comment and rating below! And as always, tag me in your Instagram photos if you make this recipe @meghanlivingstone.