Mexican Wheat Berry Salad with Chipotles and Toasted Walnuts
Prep time
Cook time
Total time
Serves: 8
  • 2 cups soft wheat berries (do not use hard wheat berries) (See NOTE) (can substitute grain of choice, e.g. quinoa, spelt, millet, sorghum, etc)
  • 5 cups vegetable stock (5 cups water plus 5 teaspoons vegetable bouillon)
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • ¾ cup finely chopped yellow onion
  • ½ teaspoon ground cumin
  • 1 cup finely diced carrot
  • 2-3 chipotles en adobo, chopped (depending on desired heat level)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 cup toasted walnuts, coarsley chopped
  • ¾ cup cherry tomatoes, halved
  • ¾ cup corn
  • ¾ cup cubed queso para freir or monterey jack cheese
  • ½ cup raisins
  • 3 green onions, sliced
  • ¼ cup fresh cilantro or parsley, chopped
  • For the vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 3 teaspoons adobo sauce from can
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Rinse the wheat berries. Bring the vegetable stock with salt to a boil and add the wheat berries. Reduce the heat to medium-low and simmer for 30-40 minutes until soft but still chewy. Drain and allow to cool.
  2. Heat the olive oil in a small skillet over medium-high heat and saute the onions and until golden brown, 7-8 minutes. Add the cumin and cook for another minute. Add the carrots and salt and cook for 3-4 minutes until softened. Add the thyme, oregano, and chopped chipotles and cook for another 2 minutes. Let cool.
  3. To make the vinaigrette: Combine all ingredients in a small bowl and whisk until emulsified.
  4. In a large mixing bowl, combine the onion/carrot mixture with the wheat berries and all remaining ingredients. Pour over the vinaigrette and stir to thoroughly combine. Let the salad sit for at least 30 minutes before serving. Best served at room temperature. Store leftovers in the refrigerator.
This salad would also work well with quinoa, barley, brown rice, or practically any whole grain of your choice.
Though it's not a grain, another great alternative is couscous.
Recipe by The Daring Gourmet at