Tested till perfect Quinoa and Barley Salad
Quinoa and Barley Salad
Photography by Matthew Kimura

Quinoa and Barley Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 tsp 1/4tspsalt
  • 2/3 cup 2/3cupbarley
  • 2/3 cup 2/3cupquinoa, rinsed
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/2 cup 1/2cupeach finely diced carrot, celery, onion, sweet red pepper and zucchini
  • 1/2 cup 1/2cupfinely diced cucumber
  • 1 tbsp 1tbspeach fresh parsley and mint
  • 1 tsp 1tspchopped fresh thyme

Ginger Vinaigrette:

  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspwhite wine vinegar
  • 1 tsp 1tspgrated gingerroot
  • 1 tsp 1tspDijon mustard
  • 1/4 tsp 1/4tspeach salt and pepper
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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. Serve immediately or cover and refrigerate for up to 24 hours.

Nutritional Information Per serving: about

cal 266 pro 5g total fat 13g sat. fat 2g
carb 35g fibre 4g chol 0mg sodium 224mg

% RDI:

calcium 3 iron 21 vit A 26 vit C 20
folate 13
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