Place the Kernza or quinoa in a sauce pan with 1.5 cups water, and a pinch of salt. Bring to a boil, reduce heat and simmer with lid on for 20 minutes – or until soft/chewy. Cool and refrigerate.
Heat the oven to 375 degrees. Scrub the beets and carrots. Cut into small dice-sized pieces. Toss with 2 tablespoons olive oil and place on a baking sheet. Roast for about 30 minutes until slightly browned. Turn half way through cooking. Cool and refrigerate.
To make the dressing: whisk the ingredients until emulsified – can use a blender.
To serve: Toss the cooked grain and veggies separately in the dressing. Plate the Wacky Salad greens, top with the veggies and grain. Drizzle extra dressing over the top.
Optional: add shredded cheese and/or roasted and salted sunflower seeds
Recipe Notes
Source: Our catering friend, Gwen Anderson, owner of The Local Plate.