Bluebird Grain Farms

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Photo by Angie Norwood Browne/Styling Jean Galton
Copyright Bluebird Grain Farms 

Serves 8



1 cup  Bluebird einkorn

1 head broccoli

2 cups thinly shredded purple cabbage

1 cup julienned or shredded carrot


½ cup plain Greek yogurt

1/3 cup mayonnaise

2-3 tablespoons cider vinegar

1 tablespoon sugar

¼ cup finely chopped shallot

Pinch red pepper flakes

Salt and freshly ground black pepper


Combine the einkorn in a medium saucepan with 11/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes.

While the einkorn is cooking trim the broccoli. Cut the florets into 11/2 inch pieces. Peel the stems and thinly slice, then stack and cut into thin strips. Bring a small pot of water to a boil and throw in just the florets. Cook 1 minute, then transfer to a bowl of ice water. Drain well and transfer the florets and the stems to a large mixing bowl. Add the cabbage and carrot. When the einkorn is tender, drain well and add to the mixing bowl.

In a medium bowl, combine the dressing ingredients and pour over the einkorn mixture. Toss and taste for seasoning. Serve room temperature or chilled.