Ancient Grains Salad. Credit: Kiki Aranita
FOR THE GRAIN SALAD
Cooked quinoa: 8 oz
Cooked farro: 8 oz
Cooked golden lentils: 8 oz
Golden raisins: 2 oz
Celery: 1/4 cup (cut into small dice)
Red bell peppers: 1/4 cup (cut into small dice)
Yellow onion: 3 tbsp (cut into small dice)
Toasted pepitas: 2 tbsp
Toasted sesame seeds: 1 tbsp
FOR THE CHAMPAGNE VINAIGRETTE
Champagne vinegar: 1/4 cup
Extra virgin olive oil: 1/2 cup
Dijon mustard: 3/4 tsp
Honey: 3/4 tsp
Kosher salt: 3/4 tsp, plus more as needed
Black pepper: 1/4 tsp, plus more as needed
When Claudia Sandoval was asked to cook for the wedding of a friend who is a member of a Potawatomi nation in Kansas, she knew she wanted to bring together Indigenous and Mexican influences. The result was a tart, bright ancient grains salad, and “it’s been on every single one of my menus since because it’s so healthy and there are so many different nutrients and textures,” Sandoval says. “Grains have sustained communities for thousands of years, traveling with people across lands, borders, and generations. To me, the dish speaks to resilience, to adapting to where we are while staying connected to where we come from. It’s a reminder that food, much like people, can take root in new places without losing its history.”
The salad is also versatile, balancing savory and sweet notes. “You can eat it cold or warm. Maybe place a piece of fish or tofu on it. And I’ve also stuffed poblano peppers with it.”
- Whisk together the champagne vinegar, Dijon mustard, honey, salt, and black pepper.
- Slowly stream in the olive oil while whisking until emulsified.
- Combine the quinoa, farro, golden lentils, golden raisins, celery, red bell pepper, onion, pepitas, and sesame seeds in a large mixing bowl.
- Add enough champagne vinaigrette to evenly coat the salad and toss to combine. You may not need all of it.
- Taste and adjust the seasoning with kosher salt and black pepper as needed.
- Serve warm or cold.
NOTE: Dress the salad lightly at first, adding more vinaigrette as needed before serving to maintain its texture.
