In our freekeh with veggies recipe, we combine many flavors. The freekeh salad is made from cracked freekeh, roasted carrots and cauliflower, yogurt dressing, marinated beets, hemp seeds, raisins, and crumbled feta cheese. This sweet and sour salad is not only super delicious but also packed with essential nutrients. It’s rich in probiotics, healthy fats, protein, fiber, vitamin A, B, K, E Phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron, riboflavin, lutein, zeaxanthin, folate and zinc. We combine Asian and Mediterranean cuisine to offer you a unique tasty salad for every day.
Freekeh Salad’s Flavor
We include strong-flavored ingredients in this salad such as apple cider vinegar with the mother (sour) and raisins (sweet). We also include beets with their strong flavor, yogurt (creamy) and feta cheese (salt) tastes. If you, however, want to make this salad even more flavorful, you can substitute the plain water we cook freekeh with vegetable or some other stock.
Skip the Salt
Feel free to skip the salt in this recipe as we do. We use Bulgarian crumbled feta cheese in this salad which is plenty to bring salt taste in the salad. Of course, you can use any other kind of feta cheese. We are just biased towards the Bulgarian feta!
Probiotics and Prebiotics
This recipe is rich in probiotics and prebiotics. We use homemade yogurt full of goodness, and apple cider vinegar with the mother. Both ingredients are rich in probiotics and your tummy will thank you for eating them. Freekeh is also a source of prebiotics.
Freekeh With Veggies Healthy Fats
We include hemp seeds in our freekeh with veggies as a super seed. Hemp seeds are rich in healthy fats as olive oil is too. We love good fat as it feeds our brains.
Ingredients That Fight Cancer
Substitutes
- If you are gluten-free, you can substitute freekeh with a gluten-free grain such as quinoa.
- We use raisins for this salad, but you can use any sweet type of dried fruit. For instance, cut dates, black currants, currants, etc.
- We use baby carrots for this salad, as it is quicker and easier to prepare them for roasting. If you have big carrots, you can substitute the 10 baby carrots with 2 big carrots. Just wash and peel as needed before cutting into pieces for roasting.
How to Eat Our Freekeh With Veggies
Our family eats the freekeh with veggies as a side to cooked meat for dinner. I eat this salad on its own for lunch the next day when there are leftovers. I believe it would be a great salad to bring to potlucks and social gatherings. People usually compliment the sweet and sour taste as well as on the colors that beets bring to the dish. This freekeh salad with roasted vegetables holds well even when it is outside the fridge. I do cover the bowl with plastic wrap to protect from the air when storing it in the fridge. Freekeh tends to dry out if it is exposed to air for too long.
Equipment
For this recipe, you don’t need special equipment. Just a few mixing bowls, a pot, and a baking sheet. You can use a whisk to mix up the yogurt dressing, but I do it with a fork instead.
Freekeh With Veggies, Yogurt, Cheese
Equipment
Ingredients
- ½ cup cracked freekeh
- 10 baby carrots
- 1 head cauliflower
- 4 oz cooked beets
- 1 oz raisins dry
- 2 tbsp hemp seeds
- ¼ cup plain yogurt
- ¼ cup feta cheese crumbled
- 1 tbsp apple cider vinegar with the mother
- 2 tsp olive oil
- 1 tbsp olive oil
- ground black pepper
- avocado oil spray
- avocado oil
Optional
Instructions
Prep
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients
- Preheat oven to 450 Fahrenheit
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Split up 1 cauliflower head into small florets. Discard the core.
- Cup up about 10 baby carrot each into about 8 pieces. Not too small as they will burn and be hard to eat.
Roast the Vegetables
- Grease a baking pan with avocado oil
- Spread out the cauliflower florets and baby carrot pieces into one layer
- Spray with avocado oil spray the vegetables
- Season with (optional) pink Himalayan salt and ground black pepper
- Roast 22-23 minutes, or until the vegetables are a little bit brown color and tender when pierced with a fork
Make the Freekeh
- While the vegetables are roasting, cook the Freekeh. Follow this link to a full step by step instructions on how to cook the freekeh.
- In summary, bring to boil 1 ¼ cup water. Add freekeh to the boiling water and simmer for about 20 min until all the water is absorbed.
Marinate the beets
- While the vegetables are roasting and the freekeh is cooking, marinate the beets.
- Dice 4 oz cooked beets
- In a bowl, combine the 4 oz diced beets, 10 oz dried raisins, ½ tbsp apple cider vinegar with the mother, and 2 tsp olive oil. Stir well.
- Set aside to marinate for about 10-15 min stirring occasionally
Make the Yogurt Dressing
- In a bowl, mix ¼ cup plain yogurt, ½ tbsp apple cider vinegar with the mother, 1 tbsp olive oil, and 1 tbsp water.
- Stir together all ingredients to blend and set aside.
Put Freekeh Salad Together
- In a bowl, combine roasted vegetables, cooked cracked freekeh, marinated beets, yogurt dressing, 2 tbsp hemp seeds, and ¼ cup crumbled feta cheese.
- Enjoy!
Video
Notes
- We use one small 28g of raisin package for this recipe. You can reduce it in half if you don’t like sweets in your salad
- To make the salad’s flavor stronger you can use stock of your choice instead of plain water when making the freekeh
- If you are wondering how much is 4 oz of beets, you can just cut up 2-3 cooked whole beets
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
Nutrition
We strive to provide the most accurate information possible, however, it is at your own risk when you decide to use it. For example, the nutritional information shown is an estimate provided by our recipe plugin. It should not be considered a substitute for a professional nutritionist’s advice. If we list a recipe as a nut-free, for instance, we do our best to check all ingredients for nuts via an application. However, it is your responsibility to double-check our work before using the information as there is always room for manual error on our part or an error on the application we use.
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