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.
Ingredients
- 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
Instructions
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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.
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While grain is cooking, mix together lemon juice, rind/zest, olive oil, salt and pepper together in a medium-sized bowl.
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Once grain has cooled completely, add to bowl with lemon mixture and mix well.
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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.
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Add in chopped parsley and pine nuts to the bowl and mix.
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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.
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