Freekeh Salad with Roasted Vegetables

Freekeh: An ancient grain with a nutty flavor and chewy texture.

Water: Used to cook the freekeh.

Red bell pepper: Adds sweetness and vibrant color to the salad.

Yellow bell pepper: Adds a different color and a mild, sweet flavor.

Zucchini: Provides a tender texture and mild flavor.

Red onion: Adds a sharp, tangy flavor and a pop of color.

Olive oil: Used for roasting the vegetables and adding richness.

Parsley: Fresh herb that adds a burst of flavor and color.

Feta cheese: Crumbled cheese that adds creaminess and tanginess.

Lemon juice: Adds a bright, tangy flavor to the salad.

When roasting the vegetables, make sure to spread them out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, which will prevent them from developing that desirable caramelized flavor. Additionally, stirring the vegetables halfway through the roasting time ensures even cooking and browning.

• freekeh - Substitute with quinoa: Quinoa has a similar texture and is also a whole grain, making it a nutritious alternative.

• freekeh - Substitute with bulgur: Bulgur has a similar nutty flavor and cooks quickly, making it a convenient substitute.

• red bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and crunch.

• yellow bell pepper - Substitute with green bell pepper: Green bell peppers are less sweet but add a nice crunch and color contrast.

• zucchini - Substitute with eggplant: Eggplant has a similar texture when roasted and adds a slightly different flavor profile.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, vibrant flavor that can enhance the salad.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, adding a zesty note to the salad.

• Allow the freekeh salad to cool completely before storing. This prevents condensation, which can make the salad soggy.
• Transfer the salad to an airtight container. This helps maintain freshness and prevents the vegetables from drying out.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the containers with the date. This helps you keep track of how long the salad has been stored.
• To thaw, transfer the salad from the freezer to the refrigerator. Allow it to thaw overnight for the best texture.
• Before serving, give the salad a good stir. You may want to add a bit more lemon juice or olive oil to refresh the flavors.
• Avoid freezing the feta cheese if possible. It can become crumbly and lose its creamy texture. Add fresh feta after thawing for the best results.
• For a quick refresh, roast a few extra vegetables and mix them into the thawed salad. This adds a burst of flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the freekeh salad evenly on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the vegetables and freekeh are warmed through.

• Stovetop Method:

  1. Add a splash of olive oil or a bit of water to a skillet.
  2. Heat the skillet over medium heat.
  3. Add the freekeh salad and stir occasionally.
  4. Cook for about 5-7 minutes, or until the salad is heated through.

• Microwave Method:

  1. Place the freekeh salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Steam Method:

  1. Place the freekeh salad in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Cover the bowl with a lid or foil.
  4. Steam for about 5-7 minutes, or until the salad is heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the freekeh salad in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to roast the vegetables at 400°F (200°C).

• Saucepan: Needed to cook the freekeh according to package instructions.

• Baking sheet: Used to spread out the chopped vegetables for roasting.

• Mixing bowl: For combining the cooked freekeh, roasted vegetables, parsley, feta, and lemon juice.

• Chopping board: Essential for chopping the bell peppers, zucchini, and red onion.

• Knife: Used to chop the vegetables and parsley.

• Measuring cups: For measuring the freekeh, water, and chopped parsley.

• Measuring spoons: For measuring the olive oil and lemon juice.

• Wooden spoon: To mix the ingredients together in the large bowl.

• Oven mitts: To safely handle the hot baking sheet when removing it from the oven.

Pre-chop vegetables: Chop the bell peppers, zucchini, and red onion the night before and store them in the fridge.

Cook freekeh in advance: Prepare the freekeh a day ahead and refrigerate it to save time on the day of cooking.

Use pre-crumbled feta: Buy pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.

Batch roast vegetables: Roast extra vegetables and use them in other meals throughout the week.

Lemon juice shortcut: Use bottled lemon juice if you're short on time, though fresh is always best.