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Three Grain Salad with Caramelized Onions

caramelized onion & three grain salad bowl
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A hearty, make-ahead three grain salad packed with texture and deep flavor. Nutty grains, sweet caramelized onions, and toasty almonds bring warmth and comfort to every bite. This is a fantastic dish served warm or room temp—and it holds up beautifully for leftovers.

Use either a standard yellow cooking onion, or a variety of Spanish, shallots, red and yellow onions.  Remember, onions have more sugar than strawberries, it just takes time to coax that sugar out!

Not only is it delicious and make-ahead, this is a very inexpensive & impressive salad to make!   Get 1 cup of each grain at your local Bulk Barn!  

Ingredients

Units Scale
  • 1 cup raw quinoa, cooked and cooled (see method below)
  • 1 cup raw brown rice, cooked and cooled (see method below)
  • 1 cup raw brown or green lentils, cooked and cooled (see method below)
  • Kosher salt, as needed
  • 3 cups caramelized onions (see method below)
  • 1/2 cup extra virgin olive oil
  • Juice of 2 lemons (or more, to taste)
  • A pinch each of cinnamon, allspice & cloves
  • 1 cup sliced almonds, toasted
  • 1/2 cup sliced, dried apricots
  • Freshly ground pepper, to taste

Instructions

Three Grain & Component Prep

  1. Cook all of the grains using the ‘pasta method’: adding the grains to boiling, salted water until al dente, then drained and cooled on a baking sheet.  See video below!
  2. Caramelize the onions:  Heat a sauté pan over high heat. Add enough olive oil to coat the bottom
  3. Add onions and stir constantly for 5–10 minutes, until they begin to brown.
  4. Reduce heat to low. Cook undisturbed for about 30 minutes, stirring only occasionally, until deep golden brown and sweet.

Bring the Three Grain Salad together:

  1. In a large mixing bowl, gently combine the cooked and cooled quinoa, rice, and lentils.
  2. Add the caramelized onions, olive oil, lemon juice, spices, salt, and pepper. Toss everything together until well combined.
  3. Toast the almonds in a dry skillet over medium heat, stirring often until golden and fragrant. Add to the salad along with the dried apricots.
  4. Taste and adjust seasoning as needed—more lemon for brightness, more salt if it’s feeling flat.
  5. Serve warm, at room temperature, or chilled. It’s delicious every way.

Notes

Substitutions & Variations for our Three Grain Salad

  • No almonds? Use toasted pumpkin seeds, walnuts, or pecans.   We do actually often add almonds & pumpkin seeds (pepitas)

  • No lentils? Chickpeas or black beans work well.  Also, we highly recommend DuPuy Lentils

  • No lemon? A splash of red wine vinegar or apple cider vinegar can sub in.

  • Add-ins: Chopped fresh parsley, crumbled feta, or roasted veggies take this up a notch.  Also sundried tomatoes!

What to Know / Avoid

  • Don’t overcook the grains—they should each hold their texture to avoid a mushy mix.

  • Do not substitute canned lentils.

  • Let everything cool before combining or the salad can get sticky.

  • This salad gets better as it sits—plan ahead if you can.

Storage Tips for Three Grain Salad

  • Store in an airtight container in the fridge for up to 4–5 days.

  • This salad is fantastic for meal prep!

  • Freezing isn’t recommended (the texture of grains and onions will suffer).

FAQ

Can I make this salad in advance?
Yes! In fact, it tastes even better a few hours (or a day) after it’s made.

Is this recipe vegan?
Absolutely—just make sure you’re using certified vegan ingredients if needed.

Can I serve this warm?
Yes, you can gently warm it up, but it’s also lovely at room temp or cold.

What’s the best way to use leftovers?
Wrap it in a pita with a little yogurt or hummus for a next-day lunch.

Find it online: https://blog.theculinarystudio.ca/recipes/three-grain-salad/