Wheat Berries and Red Quinoa

The other day I passed on the brown rice in favor of this wheat berry and quinoa medley.

The wheat berries hold their shape and make a little pop in the mouth, and the quinoa boosts the protein content. It doesn't photograph well, but it tastes good, and is a great centerpiece to a meal of roasted vegetables and greens.

I rinsed the bitter saponins off the quinoa by pouring boiling water over it before cooking. If you've tried quinoa before and haven't liked it, try doing this. It makes a big difference.

I found the organic red quinoa at Trader Joe's. You can find wheat berries at any health food store. Make sure to get organic ones - most non-organic wheat has been genetically modified.

I used 2 cups of vegetable stock from my freezer and about 3 cups water. The stock enhances the flavors of the grains - if you use plain water season it with salt and pepper while the grains are cooking.

I stored the leftovers in the fridge and reheated them on the stove, adding a little water as needed, to make a healthy side to many dinners during the week.

Wheat Berries and Quinoa
1 2/3 cups wheat berries
1 large onion, finely chopped
2-5 cups vegetable stock
3/4 cup red quinoa

Rinse wheat berries and combine in large saucepan with onion, 2 cups stock and 2 cups water (or 4 cups stock), and 1/2 tsp salt. Bring to a boil, cover and simmer over moderately low heat until the wheat berries are tender but chewy, about 1 hour. Remove from the heat.

Put the quinoa in a fine-mesh strainer. Pour boiling water over it, then cold water. Drain and put in a medium saucepan with 1 1/2 cups water and 1/4 tsp salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender and most of the liquid is absorbed, about 12 minutes. Remove from the heat, stir, cover, and let stand 5 minutes.

Add the quinoa to the wheat berries. If it seems dry, add an extra 1/4 - 1/2 cup water or stock. Cover and cook over moderate heat, stirring occasionally, until warmed through, about 5 minutes. Season with salt and pepper and serve.

Serves 8