Step 1

Bring a large stockpot of water to a boil. Check the package instructions for your grains, add your longest cooking grain to the pot first (typically farro), and set a timer for the difference between the longest cooking grain minus the second longest. When the timer goes off, add your second grain (most likely quinoa). Set the timer again for the difference between the second and third grain cook times. When the alarm sounds, add the third grain and set it for its cooking time.

Step 2

Once done, drain the grains in a fine mesh strainer and rinse with cold water.

Step 3

In the meantime, prepare the tahini dressing. To a high-speed blender, add all of the ingredients, starting with the liquid first. Blend on high speed for 30 seconds to 1 minute, or until the mixture is completely smooth and no chunks of garlic or dates remain. Adjust consistency with more water if needed.

Step 4

To assemble the ancient grains salad, add all of the ingredients including the cooked grains to a large bowl. Pour the dressing all over, and gently toss to coat. Be careful not to mash the grains or any of the other ingredients. You may have more dressing than you need, so feel free to add as much to your liking and store the rest for future salads.

Step 5

Taste and adjust the seasoning as needed, adding more salt, lemon juice, or basil leaves to taste. Serve immediately, or refrigerate for 2 hours to allow the flavor to meld and marinate.