Quinoa, wheat berry, and chickpea salad with green beans

Delight your taste buds with this nutritious quinoa, wheat berry, and chickpea salad, packed with fresh green beans for a burst of flavor.

Ingredients:

• 3/4 cup quinoa
• 1 cup dried wheat berries
• 1 cup dried chickpeas
• 2 handfuls fresh green beans
• 1 red bell pepper
• 1 cup whole almonds
• 1 teaspoon smoked paprika
• 170g aged gouda
• 2 tablespoons sherry vinegar
• 1/2 cup flat leaf parsley leaves
• salt to taste

Instructions:

1. Soak both the chickpeas and the wheat berries separately overnight. Rinse them and place in 2.5 cups of fresh water each, then simmer on low heat until they become tender, which usually takes about 2 hours. Season generously with salt and set aside. Cook the quinoa over low heat in 1.5 cups of fresh water with a pinch of salt for approximately 15 minutes until it becomes fluffy and the water is fully absorbed. Drain the chickpeas and wheat berries, then combine them with the quinoa in a large serving bowl.
2. Prepare the green beans by trimming them. Boil them in salted water until they slightly lose their crispiness (approximately four minutes). Drain and cool them in ice water. Cut them into pieces of 1.5 inches and add them to the grain bowl.
3. Char the bell pepper directly over a flame until it is charred all over. Place it in a bowl, cover it with a plate, and let it steam. After it has cooled down, peel off the charred skin. Remove the core and seeds, then cut the pepper into strips that are 1/2 inch wide and 1 inch long. Mix the strips into the grain bowl.
4. In a small skillet over medium heat, heat 1 tablespoon of olive oil. Add the almonds and coat them with the oil. Sprinkle in the smoked paprika and a pinch of salt, and toss to coat the almonds evenly with the spice. Toast the almonds until they are fragrant and lightly browned. Incorporate them into the grain bowl.
5. Dice the aged gouda into 1/2 inch pieces and add them to the grain bowl once the grains have cooled slightly.
6. Prepare a dressing using lemon juice, sherry vinegar, and olive oil. Drizzle it over the grain salad and mix thoroughly. Taste and adjust the seasoning with more salt, lemon juice, vinegar, or olive oil as needed. Rinse and finely chop the parsley leaves, then toss them into the salad. Serve the dish warm or at room temperature.

Summary:

• Calories: 3862 kcal
• Fat: 209 g
• Protein: 151 g
• Carbs: 377 g
• Potassium: 4434 mg
• Magnesium: 1081 mg