Einkorn with Strawberries and Goat Cheese


This recipe is my first attempt at using Einkorn Wheat Berries. It’s adapted from a wheat berry recipe by Giada De Laurentiis. It is a lovely dish, slightly chewy with a light, summer-like flavor courtesy of the mint and strawberries. The goat cheese offers a tang that really brings the whole recipe together.

Einkorn is an ancient wheat that is nutrient dense and contains essential minerals like thiamine. It is also rich B vitamins and protein. I purchase my Einkorn from Jovial Foods. They are committed to quality and have very high standards when it comes to how the wheat is grown. For more information about Einkorn, visit the Jovial Foods website.


Einkorn with Strawberries and Goat Cheese
Prep time
Cook time
Total time
Serves: 4-6
  • 2 cups Einkorn berries
  • 4 cups chicken stock
  • 4 cups filtered water
  • 1 teaspoon sea salt
  • ½ cup freshly squeezed orange juice
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons orange zest
  • 2 tablespoon raw honey
  • ¼ cup finely chopped mint leaves
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 10 strawberries, hulled and quartered
  • 4 ounces (1/3 cup) crumbled goat cheese (or substitute feta cheese)
  • ½ cup chopped walnut, almond, or pecans (optional and preferable soaked and dried)
  1. To prepare Einkorn, combine with chicken stock, water and sea salt in a large saucepan.
  2. Bring to a boil, cover, reduce heat and simmer until Einkorn berries are tender, about 60-70 minutes.
  3. Drain Einkorn and rinse with cool water.
  4. Set aside in a large bowl.
  5. To prepare dressing, whisk together orange juice, olive oil, orange zest, honey, mint leaves, sea salt, and pepper until thoroughly combined.
  6. Mix the dressing into the Einkorn and add strawberries, goat cheese, and nuts.
  7. Gently toss to combine flavors.
Einkorn can be soaked and sprouted before-hand. Less liquid would be needed in cooking.



Part of Monday Mania, Homestead Barn Hop, Traditional Tuesdays.


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