I'm all about the grain salads this spring until the fresh spinach and lettuces show up in our Farmer's Markets. Quinoa, wild rice, wheat berries, and now oat groats are a regular staple of my whole grain diet lately.
Sorry, no measurements. This is an eyeball-it salad. Keep adding ingredients until it looks like it's good enough that you'll want to eat it.
Soy and Sesame Wild Rice Salad
Wild rice, cooked
Asparagus, cut into 1 inch pieces and blanched
Green peas, thawed
Carrot, peeled and chopped
Super-firm tofu, diced
Handful of chopped parsely if you have it
Mix all together, sprinkle with salt, pepper, and powdered ginger.
Drizzle over about 2 Tbsp tamari (i.e. soy sauce) and 1 Tbsp dark sesame oil.
Toss again and let it all marinate together in your lunch bag for about 4-5 hours.