Freekeh Salad with Brodo

Freekeh Salad with Brodo, Peas, Spring Onions, and Herbs

This Freekeh Salad with Brodo recipe’s base is a nutrient-dense grain cooked in Brodo to give it even more protein, vitamins, and depth. Then it’s kicked up with all the fresh spring goodies – snap peas, spring onions, and fresh herbs. It’s ones of those side dishes that has guests begging for more! It also makes a deliciously satisfying lunch on its own.

Freekeh is a type of wheat that’s harvested while still young, sun-dried in piles, and then roasted – by setting it on fire! Then the charred hulls are rubbed off, revealing a toasty, grassy grain that contains twice the fiber of quinoa and more nutrients than other forms of wheat. Freekeh is worth the search but this freekeh salad with Brodo can also be made with quinoa, bulgur, or any hearty grain cooked in Brodo.

This recipe comes from Marco’s cookbook A Good Food Day so if you enjoy this recipe, you’ll love the book!

Serves 4 to 6

Uncooked Freekeh


  • 1 cup whole freekeh
  • 5 cups Brodo (we like Organic Chicken for this dish)
  • Fine sea salt and freshly ground black pepper
  • 2 cups sugar snap peas, stem ends and strings removed
  • 4 small spring onions (or 2 bunches scallions), white and pale green parts only, thinly sliced (about 1/4 cup)
  • 5 radishes, diced
  • 2 Tbs. chopped fresh basil leaves
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. red wine vinegar
  • 3 Tbs. extra virgin olive oil


  1. In a pot, combine the freekeh, Brodo, and a couple pinches of salt – and bring to a boil. Reduce the heat, cover, and simmer until the grains are tender but still have some bite, about 45 minutes. Drain the freekeh over a bowl, letting it sit in the colander for a few minutes to remove all the liquid (otherwise the dressing won’t adhere to the grains). Save the liquid (Brodo) for soup or sipping. Transfer the freekeh to a large bowl and set aside to cool.
  2. Bring a pot of water to a boil. Drop in the sugar snap peas and boil until they’re bright green, about 30 seconds. Strain the peas into a colander and run cold water over them. Drain the peas until they are completely dry, then cut crosswise into 1/4″ pieces.
  3. Add the chopped peas, onions, radishes, basil, mint, vinegar, and olive oil to the bowl of freekeh. Toss to combine and season to taste with salt and pepper.


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