Warm Grain Salad with Kale, Portobellos, and Sweet Potato

I was pleasantly surprised to have my daughter try this and like it very much. I used a combination of quinoa and millet to make the recipe gluten-free.

Adapted from WeeklyGreens.com.
Serves 4 (if eating large quantities).


Kosher salt

1/4 cup quinoa, rinsed

1/4 cup pearl barley

1/4 cup farro

1 large sweet potato, peeled and diced

3 tablespoons olive oil, divided

Kosher salt, to taste

8 ounces portobello mushrooms or baby bellas (cremini mushrooms), thinly sliced

4 large kale leaves, tough stem removed

1 red pepper, cored, seeded, and diced

6 ounces crumbled goat cheese

1/4 cup pesto

1 teaspoon sriracha

Juice of 1 lemon




  1. Preheat oven to 400° F.
  2. Bring a small saucepan of generously salted water to a boil. Add the quinoa, pearl barley, and farro. Reduce the heat to a gentle simmer and cook for 25 minutes, or until grains the have softened (see notes, below). Drain and set aside.
  3. Toss sweet potato with 1 tablespoon olive oil and sprinkle with kosher salt. Arrange in one layer on a baking sheet. Roast on the middle rack of the oven for 20 minutes. Meanwhile, toss the portobello mushrooms with 1 tablespoon of oil and sprinkle with salt.
  4. Remove the pan from the oven, carefully toss the sweet potatoes and then push them to one side of the pan. Add the mushrooms to the pan and return the pan to the oven for another 15 minutes or until vegetables are tender and browned. Remove from the oven and allow to cool slightly while you prepare the rest of the salad.
  5. Slice the kale into very thin strips. Place it in a large bowl, then drizzle with the final tablespoon of olive oil. Use your fingers to massage it a little, allowing it to soften.
  6. To assemble the salad, toss the warm grains, roasted sweet potato, mushrooms, and kale in a large bowl with the red pepper and goat cheese. Whisk together the pesto, sriracha, and lemon juice. Toss dressing with the salad until evenly coated. Taste for seasonings and adjust as needed.

Note: You can use any mixture of grains you like. Consider brown rice, wheat berries, bulgur, or freekeh. If you are using heartier grains like wheat berries, add them to the water first and cook for 10 minutes before adding the rest of the grains.

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