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+ servings

Wheat berry and quinoa salad

This easy grain and seed salad makes for a delightful refreshing side and is perfect for a summer barbecue or potluck.

Course Salad, Sides
Cuisine American
Level Beginner
Main Ingredient Grains & Seeds, Vegetable
Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings


for salad

  • 1/2 cup quinoa
  • 1/2 cup whole wheat
  • 1/4 cup pine nuts (toasted)
  • 1 tomato (cut into cubes)
  • 1/4 small red onion (thinly sliced)
  • 1 tablespoon mint (minced)
  • 1 tablespoon flat-leaf parsley (minced)

for dressing

  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon pomegranate molasses
  • 1/2 teaspoon salt


  1. Prepare the quinoa according to the package directions. Wheat usually calls to be soaked overnight, but I've found that simmering it in a large pot of water for 1-1.5 hours then draining does the trick as well. I like my wheat berries to be on the chewy side, but if you want yours to be softer, leave it on the stove longer.
  2. To make the salad, just whisk the dressing together, then pour of the salad ingredients while the grains are still warm. Allow it to cool to room temperature and serve. If you make this a day in advance it tastes even better the next day.