We love the nutty and chewy flavor that jovial’s einkorn wheat berry lend to a summer whole grain salad. A salad like this can be prepared with any whole grain of your choice, including gluten free grains like brown rice, buckwheat, millet or quinoa.

Instructions

1. Cook einkorn wheat berries according to Basic Cooking Instructions on the package.
2.  Meanwhile, in a medium saucepan, warm 2 tablespoons olive oil over medium heat. Add the sliced leek and sauté until just beginning to soften and become translucent, about 5 minutes.
3.  Add the garlic and sauté for an additional 1 minute, taking care not to let it brown or burn.
4.  Add the zucchini, corn, and ¼ teaspoon salt. Reduce heat to medium-low and cook for 8-10 minutes or until both are forked tender and slightly charred. Set aside to cool slightly.
5.  In a large serving bowl, toss together the cooked einkorn wheat berries, zucchini mixture, parsley, lemon juice, ¼ cup olive oil and remaining ½ teaspoon salt. Toss until combined. Taste and season with freshly ground black pepper.
6.  Fold in ½ of the goat cheese, reserving the rest to garnish each individual serving.
7.  Serve warm or at room temperature. Store leftovers covered in the refrigerator for 4-5 days.