Tired of seeing quinoa everywhere? Lets us introduce you to a “new” ancient super-grain called Freekeh! Low in fat, high in iron, calcium and zinc, higher in protein and with twice as much fibre as quinoa. The only downside of this nutty flavoured grain? It’s not gluten-free so stick to quinoa if gluten is not for you.
Give this super quick and easy recipe a go, perfect for any occasion and season!
1 cup of cracked Freekeh (we have used Belazu)
1 cup of marinated red onions
10-15 cherry tomatoes
1/4 cup of pumpkin seeds
1/4 teaspoon salt
2 tablespoons extra virgin olive oil (we have used Belazu)
2 small garlic cloves, pressed
Fresh parsley and chilli to taste
STEP 1) Rinse the freekeh then cover it with cold water in a bowl for about 1 hr or overnight. Drain and rinse thoroughly.
STEP 2) Heat a saucepan over medium-high heat and toast the freekeh for 2-3 minutes. Add 2 cups of water and 1/4 teaspoon salt. Bring the water to boil, then turn the heat down, cover, and simmer for 30-40 minutes. When the water is absorbed, drain and leave to cool for few more minutes.
STEP 3) In a large bowl, combine freekeh, marinated red onions, finely chopped courgettes, sliced cherry tomatoes, fresh parsley, small pieces of lemon and pumpkin seeds.
STEP 4) In a small bowl, mix lemon juice, garlic, chilli, salt and extra virgin olive oil.
STEP 5) Pour the sauce over the salad and combine thoroughly.
STEP 6) Let sit for minimum 30 minutes before serving, chilled or at room temperature.
STEP 7) EnjoyEat!