Monday, June 14, 2010

Wheat Berry Salad with Lemon-Cumin Tuna

I bought some wheat berries a couple of weeks ago because I wanted to try this recipe that was in Ellie Krieger's So Easy.

I took this salad to a family dinner and was really hoping that there would be leftovers for me to eat the rest of the week for lunch.
Everyone tried it and most people liked it.
Wheat berries are really chewy, so you definitely get a chewing workout. They also require quite a bit of cooking time, but I read the recipe thoroughly in advance so I knew how much time they would need.

Once again, I wasn't sure how the dried cherries would work with everything else, but they added just the right amount of sweetness and tartness with each bite.
I used canned tuna instead of chicken to top the salad and modified the lemon-cumin dressing to work with the tuna.

I really love having this type of salad for lunch during the week. Filling, nutritious and so good.

Recipe for Wheat Berry Salad
Ellie changed this up in her new book and served it on a bed of spinach leaves
* I added a can of drained, rinsed chickpeas
* I used pecans instead of walnuts
* I mixed 2 cans of tuna with lemon juice, a little olive oil, 1 1/2 tsps cumin, salt & pepper and then mixed that into the wheat berry mixture


Prudy said...

That looks like a fantastic lunch. Wish I could have it for breakfast right now.

Eliana said...

Lemon and cumin - what a delicious flavor combination.

Diana's Cocina said...

Loving the cumin in this dish - Sounds wonderful!