Grain & Parsley Salad

Updated: Jul 28

One of my favourite ways to eat grains is with parsley in a fresh salad! This is a quick & easy way to bulk prepare a salad for the long week ahead, full of nutrients to help sustain energy for your day!! I often top up fresh greens with this build! 


Here I used the Floating Leaf Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend. Its has a warm nutty flavour & is full of goodness, from being sustainably sourced, to its nutrient density!



The Salad


3/4 cup Floating Leaf Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend, cooked

1 bunch of curly parsley, cleaned and chopped (2 cups)

1 sweet bell pepper, small diced

1/2 cup cucumber, small diced

1/4 cup red onion, small diced

1 small jalapeno, small diced (minced)

1 cup (8 oz can chickpeas), rinsed & drained


Optional: feta cheese


The Dressing


1/4 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

2 tbsp of hummus

Salt & pepper to taste



The Directions


Mix all ingredients together and store in a airtight container.

Store in fridge for up to 4 days.


Serve over fresh greens. Top with dressing.


Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.


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