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

Name: 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; freshly ground black pepper

www.alive.com

The ancient grain freekeh is chock-full of wonderful nutrients. It’s rising on the charts and replacing quinoa, rice, and wheat berries in many recipes.

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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
freshly ground black pepper