Freekeh, Radish, and Arugula Salad with Pine Nuts - alive magazine

Ingredients

• 1 cup (250 mL) freekeh
• 2 cups (500 mL) water
• 1/2 tsp (2 mL) sea salt
• 3 Tbsp (45 mL) extra-virgin olive oil, plus extra
• 1 Tbsp (15 mL) fresh lemon juice
• 2 tsp (10 mL) tamari soy sauce
• 1 garlic clove, smashed and minced
• 1/2 tsp (2 mL) pure maple syrup
• 1/4 cup (60 mL) each of chopped Italian parsley and basil
• 1 Tbsp (15 mL) chopped fresh mint
• 4 radishes, cut into tiny matchsticks
• 2 cups (500 mL) baby arugula leaves
• 1/2 cup (125 mL) quartered heirloom cherry tomatoes
• 2 Tbsp (30 mL) pine nuts, toasted
• 1/4 cup (60 mL) full-fat plain Greek yogurt, shaped into quenelles (see Tip box)
• Salt and freshly ground black pepper, to taste