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
Instructions
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.
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.
To make the vinaigrette: Combine all ingredients in a small bowl and whisk until emulsified.
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.
Notes
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 https://www.daringgourmet.com/mexican-wheat-berry-salad-with-chipotles-toasted-walnuts/