We tried to buy quinoa for the first time, but instead accidentally bought a blend of quinoa plus amaranth and millet called Organic Quinoa Ancient Blend, by Sonoma Farms*. Which was fine because the mix is tasty and there’s a recipe on it (Ancient Grain Mango Salad) that we were excited to try. Since we didn’t have the mango or cilantro that the recipe called for, though, we at first just did some experimenting. We had first tried the Tofu, Kale, & Sweet Potato Scramble right around the same time as this, so we ended up melding the two: We sprinkled pre-made Ancient Blend grains into the Tofu-Kale-Sweet (definitely works well! we did this multiple times), and we also madewhat I’ve featured here, which is the Ancient Blend grains + the dressing part of its Mango Salad recipe + finely chopped kale.
It tasted good but perhaps not exciting enough to stand alone as a meal. I imagine it would make a great breakfast if combined with one or two simple things like orange wedges, toast with avocado, or a sliced & salted tomato. Anyway, the dressing from the Old Grains Mango Salad recipe (which I’ll post in its entirety later on) is:
- 1/4 c. fresh lime juice
- 6 tbsp. red wine vinegar
- 6 tbsp. olive oil
- 3 tbsp. dijon mustard
- 1 tbsp. honey
- 1/4 tsp. kosher salt
- 1/4 tsp. cracked black pepper
That makes a lot of dressing, so I recommend cutting the amounts in half and only increasing them as needed. The ratio of dressing to grains to kale is up to you. Enjoy!
*We bought the Ancient Blend at Costco for about seven dollars.