Quinoa & Wheatberry Layered Salad

• 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
• 1 cup uncooked quinoa (makes 2.5 cups cooked)
• 1 cup edamame
• 1 cup diced carrots (about 2)
• 1.5 cups diced red pepper (1 large)
• 1.5 cups diced green pepper (1 large)
• 1/2 cup finely chopped fresh parsley
• kosher salt, to taste
• For the dressing (makes four 1/4 cup servings):
• 2/3 cup 100% pure orange juice (or use freshly squeezed)
• 1/3 cup 100% pure apple juice
• 1 tbsp apple cider vinegar
• 1 tbsp fresh minced ginger
• 1 tbsp fresh lime juice
• kosher salt, to taste (I used 1/4 tsp)

1. 1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn't burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
2. 2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
3. 3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.

wheatberries, quinoa, edamame, carrots, red pepper, green pepper, fresh parsley, kosher salt, orange juice, apple juice, apple cider vinegar, ginger, lime juice, kosher salt

Taken from www.epicurious.com/recipes/member/views/quinoa-wheatberry-layered-salad-51726051 (may not work)