.lallimusic says this is the greatest grain bowl in all of the land and she won't be taking questions.
food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If youa lot. It’s green, it’s crunchy, it’s riffable, and it’s sustaining. It’s the platonic ideal for a winning grain salad, even though it’s built on a base of cooked quinoa, which is technically a seed, but let’s move past that.
This recipe will teach you how to make a grain salad without a recipe, if you treat it as an example and follow its lead. I love how green and springy the version we photographed is, and while we call for broccoli, snap peas, and pea tendrils, the mix of vegetables is completely customizable to whatever produce moment you find yourself in. I would make this right now with flat pole beans and crunchy thin green beans, raw corn kernels, and cucumber rounds.
The best part is that I can make this salad without having to think about it too much, which is good because there’s this “last weekend of summer” situation gobbling up the majority share of my brain power. About that: This is a keeper recipe even though we can’t keep this season forever. In a couple of months you can make it with tart apples, bouncy strips of Tuscan kale, shaved cauliflower, and diced fennel.
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