Nourishing and Flourishing

Cultivating Balance in an Unpredictable Life



Recently, I have ventured into the vegetarian world, finding myself in awe of all the awesome grains out there! My first discovery was quinoa and I quickly became hooked. My discovery of quinoa led me on an adventure to try each and every grain I can possibly find, so, I’m going to start trying a different one each week and share with you guys! This week, my grain of choice is the spelt berry. Spelt berries are very nutritious, a little chewy and have a nutty flavor. I wanted to have a big salad at lunch this week, so I decided to throw together a few of my favorite things, adding spelt  berries to the mix!

Here’s what I came up with…I hope you enjoy!

Now, do not be discouraged, this recipe requires pre-soaking the spelt berries overnight, but other than that, it’s super quick and easy, which is what I like!

1 ¼ cups cooked spelt berries (cooking directions below)

1 basket of grape tomatoes, sliced in half

1 cucumber, peeled, sliced and diced

1 can of chickpeas (15 oz)

1 bag of spinach

Feta crumbles (I used a 5 oz Kraft carton)

1 small onion (red, white, sweet…the world is your oyster here)

1 tbls. olive oil

2 tbls. lemon juice

1 tbls. lime juice

Coarse kosher salt (or just good old, plain salt)


Rinse the spelt berries and soak them in water overnight.

  • When you are read to cook them, bring 2 ½ cups of water to a boil.
  • Drain the spelt berries and then add to boiling water. Stir the berries, return to a boil, reduce heat, cover and simmer for 1 hour. Whatever you do, do not get curious and take the lid off to check them ahead of time-it releases much-needed moisture the berries need to cook! I may or may not know this from experience…
  • While the berries are cooking, go ahead and halve your tomatoes, dice your onion, peel and dice your cucumber and rinse your can of chickpeas.
  • Once the berries are done, fluff them with a fork and take them off the heat and let sit for a few minutes. If the berries seem to be soaking up the water quickly during cooking, you can always add a little more. On the contrary, if there is a lot of liquid left over after they are done, you can just drain them. Again, personal experience….
  • Rinse the berries with cold water and if you have time, I would let them cool in the refrigerator for a while.
  • Once cooled, mix all of the ingredients except the feta crumbles and spinach. Salt and pepper to taste.
  • Once the ingredients are mixed, add the feta and toss, serving on a bed of spinach!

I was able to squeeze 6, 1 cup servings out of this recipe! That’s a week’s worth of lunches for this girl!


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