Tired of quinoa? Consider making freekeh your new summer staple. The earthy Middle Eastern cereal food (pronounced “free-kah”) is packed with even more protein, fiber, and nutrients than its grainy cousin. If you need some culinary inspiration, look no further than this colorful, Mediterranean-inspired crowd-pleaser dreamed up by chef Einat Admony of N.Y.C. tapas restaurant Combina, which artfully combines fresh herbs, chili peppers, and tangy lemon dressing. Portion it into individual glasses, as pictured above ($10/set of 8; cb2.com), for easy to eat single-servings. Read on for the full recipe.
Freekeh Salad with Sweet Lemon Dressing
Makes 12 mini (1/2 cup) servings
Active Time 15 minutes
Total Time 30 minutes
For the Freekeh Salad
Kosher salt, divided
2 cups uncooked freekeh, thoroughly rinsed ($7; bobsredmill.com)
1 cup thinly sliced radishes
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh flat-leaf parsley
1/2 cup roughly chopped fresh mint
2 red chili peppers (such as jalapeño), seeds removed, thinly sliced
For the Dressing
3 tbsp sweet lemon marmalade (try Tiptree, $12/12 oz; amazon.com)
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (about 2 lemons)
1. Bring 5 cups of water and 1 tbsp salt to a boil in a medium pot over high heat. Stir in freekeh, reduce to a simmer, and cook until tender, 14-16 minutes. Drain, and rinse well under cold water; drain well.
2. Combine freekeh, radishes, cilantro, parsley, mint, and chili peppers in a large bowl.
3. Whisk together lemon marmalade, oil, and lemon juice in a small bowl.
4. Drizzle dressing over salad, sprinkle with 1 tsp salt, and toss well to combine.