Filling the Jars of Salad Goodness
1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
2. Meanwhile, chop the vegetables and parsley and put into separate bowls.
3. In a bowl or jar, whisk together the dressing ingredients and set aside.
4. To fill one 500-ml mason jar, add ingredients in the following order:
------- 1/2 cup wheatberries
------- 1/4 cup each of green and red pepper
------- 1/2 cup quinoa
------- 1/4 cup carrots
------- 2 tbsp parsley
------- 1/4 cup edamame
------- Herbamare or kosher salt, if using.
Alternatively, you can just mix the salad together into a big bowl along with the dressing. It too will keep in the fridge for 5-6 days.