I finally got around to using my free sample package of freekeh grains, which I received from the Culinary Nutrition Conference I attended in June. I made a grain salad with it, taking advantage of the higher protein content of the ancient grain, cooking it with cinnamon, allspice, and vegetable stock, then adding cooked lentils, arugula, and fresh chopped mint, parsley, and cilantro. I topped it with a 2% Greek yogurt, garlic, olive oil, and lemon juice dressing, and added sliced toasted almonds. The result is a delicious #vegetarian salad I can take to work with me easily. #makeahead #easyrecipe #mealonthego #healthyfood
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