Wheat Berry Salad

What a fabulous lunch. The flavors and textures were just such  a great combination.  I used  a light blush vinaigrette over my cooked and cooled wheat berries to give them a nice sweet and tangy flavor.  It was balanced out with the sweet raw peppers and onions and cool broccoli and cucumber with crunchy chopped snow peas and celery.  The tomato was a bright burst of acid against the mellow tofu.  I also chopped a good bit of parsley and pea shoot sprouts for extra flavor.

So simple:

• 1 cup rinsed wheat berries simmered in 3 1/2 cups water 1 hour until soft.
• 1 cup chopped cucumber
• 1 cup chopped broccoli
• 1/2 cup chopped sweet onions
• 1 stalk celery chopped
• 1/2 red pepper chopped
• 1 cup chopped tomatoes
• 1/2 cup chopped snow peas
• 1/4 cup sprouts
• 3 tbsp. minced fresh parsley
• 1/4 block tofu diced small
• sprinkle of sea salt & pepper to taste
• Your favorite vinaigrette

Cool wheat berries in strainer placed in refrigerator while chopping vegetables.

Mix all ingredients together, season with a little bit of sea salt and pepper, then add about 1/4 cup of your favorite vinaigrette, mix well.  Put it back in the fridge at least 10 minutes to marinate flavors.