This item is one of the newer additions to the extensive salad bar at Fogo de Chao, the Brazilian steakhouse chain. It’s a combo of three grains, including quinoa, kasha and wild rice, with chia and pomegranate seeds added for crunch and color. The ingredients are tossed with a honey-lime dressing before serving.
2 cups quinoa, cooked and cooled
2 cups kasha, cooked and cooled
2 cups wild rice, cooked and cooled
¼ cup chia seeds
½ cup finely diced red onion
2 Granny Smith apples, diced
¼ cup celery leaves
1 cup pomegranate seeds
½ cup white wine vinegar
¼ cup honey
¼ cup freshly squeezed lime juice
¼ cup extra virgin olive oil
1 orange, cut into segments
Salt and pepper, to taste
1. Cool cooked grains in the refrigerator. Once cold, combine all the grains in a large bowl; add chic seeds and toss to mix.
2. Add onion, apples, celery leave and half the pomegranate seeds to grain mixture; set aside.
3. In small bowl or shaker bottle, combine vinegar, honey and lime juice. Slowly mix in olive oil until blended; season with salt and pepper. Whisk until combined.
4. Pour honey-lime dressing over grain mixture; toss gently. Sprinkle remaining pomegranate seeds on top and garnish with orange segments. Season with salt and pepper to taste.
Photo courtesy of Fogo de Chao