This salad seems sort of like a wheat berry twist to Indian (rice) Biryani. It's easier to prepare and keeps for a few days for a healthy snack or lunch on the run. I also like to make a large batch so when a friend drops by I give them a tasting as we chat. At this moment the wheat berry is my favorite of all the grains who made a comeback. This particular recipe reminds me of Indian fare but also North African wheat berry Hamin and Eastern European Cholent dishes, cooked on low heat oven, overnight, with chuck meat, beans or chickpeas and eggs in their shells.
From what started as a Mediterranean BBQ somehow I ended up with Quinoa. Something about the ancient grain like felt right to fit right in with the Mediterranean fare. With added halved grapes, after all, the grapevine was domesticated in Turkey and is one of the seven fruits and grains of the Holy Land. It gave the salad a Mediterranean twist. To accentuate its Andean mountains, South American origin I used Agave instead of Maple syrup or honey for the vinaigrette and lime. Although I had both Agave and Quinoa while dining out, both were firsts in my kitchen this past weekend. For a natural sweetener Agave is just different from Maple syrup or honey, probably a matter of a habit and an acquired taste.