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California Grain Salad

Kind: Lunch

Serves: 4 Serving size: 1/4 batch plus protein


  • 1 cup unsweetened puffed millet or puffed rice cereal

  • 1 cup frozen fire-roasted corn, thawed

  • 1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)

  • 1 14-ounce can of adzuki beans, drained and rinsed

  • 1 cup grape tomatoes, halved

  • 3 scallions, thinly sliced

  • 1/2 cup chopped fresh cilantro

  • Juice of 2 limes

  • 1 4-ounce container sprouts, bottoms trimmed

  • 1/2 cup crumbled goat cheese (about 3 ounces)

  • 2 tablespoons toasted sesame oil

  • Kosher salt and freshly ground pepper


  1. Toast the cereal in a large dry skillet over medium-high heat for about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.

  2. Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice, and a half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt, and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each salad serving with the remaining goat cheese, toasted cereal, and sprouts.

ADD 3-4 oz of protein to each serving

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