Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

QUINOA AND BARLEY SALAD

Serves: 6

Ingredients

  • 1/4 tsp salt
    2/3 cup barley
    2/3 cup quinoa, rinsed
    1 tbsp extra-virgin olive oil
    1/2 cup each finely diced carrot, celery, onion, sweet red pepper and zucchini
    1/2 cup (125 mL) finely diced cucumber
    1 tbsp (15 mL) each fresh parsley and mint
    1 tsp (5 mL) chopped fresh thyme

    Ginger Vinaigrette:
    1/4 cup extra-virgin olive oil
    2 tbsp white wine vinegar
    1 tsp grated gingerroot
    1 tsp Dijon mustard
    1/4 tsp each salt and pepper 1/2 cup crumbled feta cheese

Preparation

  • In saucepan, bring 1-1/2 cups (375 mL) water and half of the salt to boil; add barley. Reduce heat; cover and simmer until tender and liquid is absorbed, about 40 minutes; let cool.

    Meanwhile, in separate saucepan, bring 1 cup (250 mL) water and remaining salt to boil; add quinoa. Reduce heat; cover and simmer until tender and liquid is absorbed, about 15 minutes; let cool.

    Meanwhile, in skillet, heat oil over medium heat; fry carrot, celery, onion, red pepper and zucchini, stirring occasionally, until tender-crisp, about 5 minutes. Let cool.

    Ginger Vinaigrette: In glass measure, whisk together oil, vinegar, ginger, mustard, salt and pepper; set aside.

    In large bowl, combine barley, quinoa, vegetable mixture, cucumber, parsley, mint and thyme; pour dressing over top and toss to coat. garnish with feta cheese. Serve immediately or cover and refrigerate for up to 24 hours.
Print
Print
Quinoa and barley salad

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!