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Recipe: 7 Summits Grain Salad


salad recipe

Chop’t is a mainstay on the New York City and Washington, DC, lunch scenes, serving tons of savvy salad-seeking lunch-goers daily (who are maybe recuperating from power dinners every night?). And it’s about to put a new spin on those traditional mixes of greens, proteins, and veggies.

The salad emporium is adding gluten-free grains salads to their menu, and they’re filled with things like kale, spinach, quinoa, butternut squash, and cabbage. We tried them, and they’re delicious—and, as you’d expect, heartier your usual bowl of greens.

That’s why we wanted to make sure you could make one at home with this recipe. It’ll take a little bit more time than your usual cutting and tossing, but when you’re eating 25 grams of protein, vitamins C, K, A, and a hefty dose of fiber for lunch, it’ll all be worth it. —Molly Gallagher

7 Summits Grain Salad

4-6 servings, as an entrée

Ingredients

For Quinoa, Lentil, and Millet Blend
3 cups quinoa, any color or a combination of colors
1 1/2 cups Beluga lentils
1 1/2 cups millet
1/2 cup parsley, stems removed
1/4 cup extra-virgin olive oil, more if desired
1 Tbsp kosher salt, more if desired
2 tsp fresh cracked pepper, more if desired

For Butternut Squash
4 cups butternut squash, peeled and seeds removed
1/2 cup extra-virgin olive oil
1 Tbsp kosher salt, more if desired
1 Tbsp fresh cracked pepper, more if desired

For Charred Onions
1 medium onion, peeled and sliced thin
2 Tbsp extra-virgin olive oil

To Complete the Dish
1/4 cup shredded Pecorino cheese, more if desired
1/2 cup Dijon or zesty mustard-based vinaigrette, your favorite recipe
2-3 cups tender baby greens, choose your favorite blend

Instructions

Quinoa, Lentil, and Millet Blend
Cook quinoa, lentils, and millet per package directions. Cool, combine, and set aside.

Roughly chop parsley leaves and add to cooled grains/seeds/legumes along with salt, pepper, and olive oil. Mix thoroughly. Cover and refrigerate until needed. This can be done in advance the night before.

Roasted Butternut Squash

Peel and de-seed squash. Dice into medium chucks and season with salt, fresh cracked pepper, and olive oil. Roast in a preheated 400 degree oven until your squash is fork tender and beginning to caramelize around the edges. Set aside to cool, and add to the Quinoa, Lentil, and Millet blend.

Charred Red Onions
Peel and slice onions into thin rounds or half moons. Place into a bowl and toss with olive oil making sure to thoroughly coat all onions. Spread out onto a cookie sheet and into a preheated 400 degree oven. Cook approximately 8-10 minutes, or until onions begin to “char” and caramelize along the edges. Remove from the oven and allow onions to cool before adding to the other the other ingredients.

To Complete The Dish
Add your Dijon Vinaigrette, greens, and combine with the other ingredients you have prepared. Don’t be afraid to add a little extra dressing as your Quinoa, Lentil, and Millet blend will surely soak it up. Enjoy right away or save for later.

For more information, visit www.choptsalad.com

(Photo: Chop’t)

 

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