Brown Rice, Wheat Berry and Quinoa Salad with Cucumber, Sun-dried Tomatoes, and Roasted Red Peppers

Eat or be eaten. Yes, it’s one of the cardinal laws of the wild, but to the regular potluck supper attendee it means something else entirely. Who among us hasn’t arrived late to one of these get-togethers only to find two or three platters which have been scraped clean (our minds begin playing tricks on us as we imagine the mouth-watering dishes these must have been) as well as a bag or two of stale chips, some canned salsa, and a bowl of potato salad that may or may not have been sitting out in the sun too long.

The potluck connoisseur knows to arrive early to stake out the best dishes because, inevitably, there will only be one or two buzz-worthy contenders. For the home cook and regular potluck chef, the pressure is on to select and prepare something falling into that category. Many of us simply punt and load up on deli counter offerings (hey, I’m not judging…I’ve been there). It’s a great strategy if you’re short on time, but that same deli counter offers options that, with just a little advance planning, will have you effortlessly throwing together one of those buzz-worthy dishes the next time you’re invited to a potluck.

Here’s our buzz-worthy recipe for Brown Rice, Wheat Berry and Quinoa Salad with Cucumber, Sun-dried tomatoes and Roasted Red Peppers

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