Salads With A Starch Base

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  1. Cook and cool quinoa. Toss with olive oil, lemon juice, lots of parsley, some chopped tomatoes and carrots.  You can add blanched & cooled marrows, broccoli, steamed butternut, or just about any vegetable you feel like.  
  2. Mix cooked couscous with orange zest and juice, olive oil, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens such as arugula, shredded mustard greens, kholrabi, baby spinach or salad leaves.
  3. Toss cooked bulgur wheat with cooked chickpeas, quartered cherry tomatoes, sliced carrots, blanched marrows, a little cumin, lots of chopped parsley, and lemon juice.
  4. Toss cooked quinoa with fresh avocado, dried cranberries, sliced carrots, blanched baby spinach, sliced onion, cherry tomatoes, basil pecans, and enough lemon and black pepper.
  5. Steam pearled barley until done.  Add cherry tomatoes, julienne carrots, shredded red cabbage and sliced red peppers.  Mix together 1tsp wholegrain mustard, 15ml white balsamic vinegar, 1 clove garlic, crushed, and 15ml olive oil & drizzle on top.
  6. Easy potato salad: Boil bite-size potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, eg, parsley, a little sliced onion, and red pepper.
  7. Pearled barley, tomatoes, carrots, marrows, cucumber, broccoli florets & sundried tomato vinaigrette.
  8. Roasted vegetables of your choice, added to pearl barley with sundried tomato dressing.
  9. Couscous, chopped apricots, cinnamon, parsley, pecan nuts, halved cherry tomatoes, carrots, lemon, orange juice & fresh coriander leaves.
  10. Quinoa, grated beetroot (cooked or raw – pickled or plain), sliced onion, lemon juice, balsamic vinegar & parsley.

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