Teff’s moist poppy seed like texture and naturally sweet flavor stands in for croutons in this delicious summer salad. The quick and easy salad with mint, parsley, tomatoes and cucumber cools you on a hot day. Serve on a bed of arugula to make this simple salad sing.
This is one of my new gluten free, vegetarian recipes that I developed for The Teff Company. High fiber, low glycemic index, versatile; teff is one of my favorite ancient grains.
This plant based salad is super easy to make:
Simmer 1 cup teff grain, 3 cups water and pinch of sea salt in a small sauce pan for 15 minutes or until water is absorbed. Pour cooked teff in a casserole dish to cool and set. After about an hour, you can cut the teff into cubes.
In a large salad bowl, add your salad: tomatoes, cucumbers, onions, mint, parsley, and the cubes of teff. Serve with your favorite dressing or use one of mine.
You can make it with a vegan dressing, too.
Recipe Copyright © 2020 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Leslie Cerier, The Organic Gourmet developed this recipe for the Teff Company
Photos by Tracey Eller
