Freekeh Salad With Peanut Ginger Dressing

Never heard of freekeh? You’re not alone. I only recently discovered this super grain, and I’m a fan. Basically, it’s wheat that’s harvested young, and it’s low in fat and high in protein and fiber. It can be used in recipes that call for quinoa, bulgar, brown rice, etcetera. It’s delicious in this salad, which I like to make at the beginning of the week because it holds up well in the refrigerator for easy lunches all week long. Not only is it loaded with healthy vegetables, but it’s super colorful, which always makes me feel good to eat. 

Freekeh Salad With Peanut Ginger Dressing
Serves 6
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Prep Time
20 min
Prep Time
20 min
For the Salad
  1. 1 cup dry freekeh (or quinoa), cooked according to package directions and cooled
  2. 2 cups shredded or thinly sliced red cabbage
  3. 1 red bell pepper, thinly sliced
  4. 1 cup frozen shelled edamame, defrosted
  5. 1 cup shredded carrot (about 2 carrots)
  6. 4 green onions, thinly sliced
For the Dressing
  1. 1/4 cup smooth natural peanut butter
  2. 1 tablespoon honey
  3. 1 teaspoon freshly grated ginger
  4. 2 tablespoons low-sodium soy sauce
  5. 1 tablespoon rice wine vinegar
  6. 1 teaspoon lime juice
  7. 2 teaspoons sriracha
  8. Pinch of salt and pepper
Instructions
  1. In a medium bowl, whisk together the dressing ingredients until smooth.
  2. Combine vegetables and cooled freekeh in a large bowl.
  3. Pour dressing over top, and stir gently until evenly coated.
  4. Store in refrigerator.
  5. Serve cold or at room temperature.
Adapted from Rachel Cooks
Adapted from Rachel Cooks
Seasoned to Impress https://seasonedtoimpress.com/

Freezer Meals

With my first baby on the way, I spent a few weekends over the past month making a ton of food to stock up my freezer with easy meals for the first few weeks after the baby is born.

I also stocked my freezer with bread, rolls, wraps, pita bread, and bags of frozen veggies and fruits and my pantry with essentials like whole-wheat pasta, quinoa, brown rice, tuna, beans, canned tomatoes, and non-refrigerated almond milk so I can keep grocery store trips to a minimum.

Tip: Before you get started, make sure to have lots of resealable bags (gallon and quart), wax paper, and foil baking dishes on hand, and label everything, including with the instructions for cooking for heating.

Here a look at some of the items I made:

 

Citrus-Marinated Pork Tenderloin

This pork tenderloin turns out perfect every single time I make it. The citrus marinade makes the meat so tender, moist, and flavorful. But the other key to success is searing the meat before you transfer it to the oven. It locks in all the juices, so you don’t end up with dry, tough meat. I know it’s tempting, but do not skip that step! This marinade works well on pork chops, too!

Citrus-Marinated Pork Tenderloin
Serves 6
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Prep Time
4 hr
Cook Time
30 min
Prep Time
4 hr
Cook Time
30 min
Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 pork tenderloin, trimmed of fat and silver skin
For marinade
  1. Juice of an orange
  2. Juice of a lime
  3. 1/4 cup olive oil
  4. 3 cloves garlic, minced
  5. 1 tablespoon brown sugar
  6. 1 tablespoon fresh chopped parsley
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon ground black pepper
  9. Pinch of red pepper flakes
Instructions
  1. Place pork in a shallow dish or a sealable bag.
  2. Whisk together the marinade ingredients, and pour over pork. Place in refrigerator and marinate for at least 4 hours up to overnight.
  3. When ready to cook, preheat oven to 400 degrees.
  4. Heat vegetable oil in an oven-proof skillet or dutch oven over medium-high heat.
  5. Remove pork from marinade (discard marinade), and sear in skillet, about 2 minutes per side until golden brown on all sides.
  6. Transfer skillet to preheated oven, and bake for 15-20 minutes, until center of pork reaches about 150 degrees.
  7. Remove from oven and transfer pork to a plate. Cover with foil and let rest for 5 minutes.
  8. Slice and serve.
Seasoned to Impress https://seasonedtoimpress.com/