6 Salad Recipes Using Ancient Grains

5th May 2017

What Are Ancient Grains?

Ancient grains, although have no official definition, are generally considered to be grains people have eaten for a very long time and which have barely changed over the last several hundred years, hence ‘ancient’. Many thrive with lower levels of pesticides, fertilizers, and water.

Examples of ancient grains are: quinoa, spelt, teff, millet, sorghum, amaranth, einkorn, buckwheat and wild rice.

More common whole grain foods like oatmeal, whole wheat bread, brown rice, whole grain pasta and popcorn have whole grain goodness, but maybe you want to try something different and add a little variety to what you eat now and then. You may have tried the ancient grain quinoa, as it’s grown in popularity in recent years, but have you sampled other ancient grains?


6 Delicious Salad Recipes:

Ancient grains make a great addition to a salad as they are both delicious and filling. So we’ve put together a few of our favourite salad recipes using ancient grains for you to try. If you can’t find the grains at your local supermarket, then most health food shops will stock them.


If you love quinoa you should definitely give amaranth a try. Amaranth is high in protein and naturally gluten free. The grilled fennel and broad beans add great flavour to the delicate fish in this salad recipe from Red magazine.


Millet can be used in a variety of different ways – from breads to porridges, to side dishes to desserts. Try millet in this ultimate meat-free salad in Women’s Health magazine – ideal for a healthy lunch or a quick post-workout dinner. If you want to add fish or meat, try some flaked salmon or shredded roast chicken.

Whole Teff

Teff grain is one of the world’s smallest grains originally from the Ethiopian highlands of Africa. It’s usually served as a savoury grain in salads, like this one with Sprouted Beans, Pea Shoots and Wild Garlic from Elizabeth’s Kitchen Dairy. It can also be used in stuffing and baking.


The ever popular Quinoa pairs perfectly with the tahini and avocado in this salad from BBC Good Food, and the dressing is totally addictive. If you have ripe avocados to use up, this recipe is a winner.

Here’s another wonderfully colourful recipe using quinoa with prawns and mango – perfect for a sunny day.

Dean Edwards Quinoa Prawn Salad with Yuzu Dressing



This sorghum salad recipe from Cookie and Kate is light and tasty, served with roasted cherry tomatoes, rocket (called arugula in the recipe, which is the US name for rocket) and feta tossed in a lemony dressing. It’s also gluten free (and vegan if you skip the cheese). If you’d like to turn this salad into a full meal, add chickpeas for protein.

Whole Grain Goodness