Fall: Tijuana Wheat Salad

Using whole grains with all those end-of-season veggies:

In early autumn, the last of the summer vegetables like tomatoes, peppers and squash are hopefully still available from your garden or your local farmers’ markets.  Here is a favorite salad recipe that tastefully pairs the season’s garden veggies with whole grains:

Tijuana Wheat Salad

IngredientsHard Red Wheat

WheatHrdRedW72dpi1 cup wild rice, cooked
1 cup Grain Place Hard Red Wheat* cooked al dente
1 red onion, chopped fine
1 C diced zucchini or yellow summer squash
1 4-oz. can green chiles
2 1/2 C diced tomatoes
1/2 C olive oil
3 T soy sauce
Sea salt and pepper to taste


Place all ingredients in 2-quart bowl.
Stir and refrigerate for at least 2 hours, then bring back to room temperature.

Serves 6 to 8.
*Spelt or Kamut berries are also options for this salad – or a combination!

Bon Appetit,
Chez Fayne