Cilantro Curry Berry Salad

Photo from April's kitchen

Original source: Melomeals: Vegan For $3.33 A Day

Source: Kid Tested Firefighter Approved

Ingredients:

* 3 cups cooked wheatberries (alternatives: spelt, farro or quinoa for a gluten-free option)
1 cup shredded carrots
½ cup diced celery
1 bunch scallions, white parts only, chopped
½ cup raisins or dried cranberries
½ cup sunflower seeds
2 Tbsp. chopped crystallized ginger
1 cup cilantro, chopped
* To cook wheat berries, place 2 cups dry berries in 6 cups water for 45 minutes. Drain like you would pasta.

This dressing is good on salads, quinoa, brown rice and many other things!

Dressing Ingredients:

1 c chickpea cooking liquid (I use the leftover liquid from pressure cooking chickpeas, you could use water or no-salt broth)
1/8 tsp. Stevia powder
1/4 cup apple cider vinegar
1 Tbsp. Brown Mustard – I like Dijion
1 tsp. soy sauce (or Bragg’s Liquid Aminos or Secret’s Coconut Aminos)
1 Tbsp. golden flax meal
1/4 tsp. cardamom
1/8 tsp. nutmeg
1/8 tsp. cinnamon
2 Tbsp. curry Powder – I like Kashmiri Curry the best!
1 tsp. garlic powder
3 Tbsp. nutritional yeast

Instructions:

1.    Mix the salad ingredients together.
2.    Make dressing and dress the salad lightly
3.    Add pepper to taste