So there is a slight theme to all of my meals lately. Take one type of grain, add multiple types of vegetables, olive oil, lemon juice, and cheese. Stir, and enjoy. I just don’t feel like cooking complicated meals when it’s been this hot. So here is another good one I found while browsing recipes in one of those stands at the co-op near my house. While the asparagus is out of season now, you could replace it with something else (sauteed zucchini maybe?).

Lemon Grain Salad with Asparagus, Almonds & Goat Cheese

  • 16 oz. grain (the original recipe called for farro, but I didn’t know what farro was, so I used pearl couscous – you could also use orzo or another small pasta or grain)
  • 1 lb asparagus, ends snapped off and sliced into 2 in. pieces
  • 1/4 c olive oil
  • 1 cup almonds, sliced and toasted
  • 4 oz. goat cheese, crumbled
  • 2 lemons, juiced and zested (aka grated)
  • 1 T neutral oil (like grapeseed, walnut, or Canola)
  • salt and pepper to taste
Cook the grain according to directions. Drain well, place in a large bowl, and set aside.
In a large pan, heat 2 tablespoons of the olive oil over medium heat. Add the asparagus in a single layer, and cook until crisp-tender, about 3 minutes. Drain and add to the bowl of grains.
Add the almonds, goat cheese, and lemon zest to the grain and asparagus. In a small bowl, whisk together the lemon juice with the rest of the olive oil and the neutral oil. Add salt and pepper to taste (I was generous with them both). Pour over the grain salad and toss.
Recipe adapted from The Kitchn