Freekeh Salad Citrus Cinnamon (Printable Version)
A hearty freekeh and herb salad with warm citrus-cinnamon dressing, pistachios, and pomegranate seeds.
# Ingredient List:
→ Grains
01 - 1 cup freekeh, rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - ½ red onion, finely chopped
07 - ¼ cup fresh parsley, chopped
08 - ¼ cup fresh mint, chopped
→ Nuts & Seeds
09 - ¼ cup toasted pistachios, roughly chopped
10 - 2 tablespoons pomegranate seeds (optional)
→ Citrus Cinnamon Dressing
11 - ¼ cup extra-virgin olive oil
12 - 2 tablespoons fresh orange juice
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon orange zest
15 - ½ teaspoon ground cinnamon
16 - ¼ teaspoon ground cumin
17 - 1 teaspoon honey or maple syrup
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
# How to Make It:
01 - Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add freekeh, reduce heat to low, cover, and simmer 20 to 25 minutes until tender and liquid is absorbed. Fluff with a fork and let cool slightly.
02 - In a large bowl, mix together the cooked freekeh, cherry tomatoes, cucumber, red onion, parsley, and mint.
03 - In a small saucepan over low heat, whisk olive oil, orange juice, lemon juice, orange zest, cinnamon, cumin, honey, salt, and black pepper. Warm gently for 2 to 3 minutes, stirring constantly, until fragrant without boiling.
04 - Pour the warm dressing over the freekeh mixture and toss thoroughly to combine.
05 - Fold in toasted pistachios and pomegranate seeds. Adjust seasoning to taste.
06 - Serve the salad at room temperature or slightly warm.
# Expert Advice:
01 -
- The freekeh stays pleasantly chewy, soaking up every bit of that warm spiced dressing without turning mushy.
- Cinnamon and citrus together create an unexpected brightness that makes even weekday lunches feel special.
- Its hearty enough to stand alone but light enough that you wont feel weighed down afterward.
02 -
- Do not let the dressing boil or the honey will turn bitter and the spices will lose their warmth.
- Rinse the freekeh thoroughly before cooking or youll end up with gritty bits in the finished salad.
- Toss the salad while the freekeh is still slightly warm so it drinks up the dressing instead of sitting on top.
03 -
- Toast the pistachios in a dry skillet for a few minutes until fragrant, it makes all the difference.
- Zest the orange before juicing it, its much easier and you wont waste any of those aromatic oils.
- Taste the salad after tossing and dont be shy about adding a pinch more salt or a squeeze of lemon to brighten it up.