Quinoa and Barley Salad
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Quinoa and Barley Salad
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 266 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 21 |
| vit A | 26 |
| vit C | 20 |
| folate | 13 |
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 finely diced cucumber
- 1 tbsp each fresh parsley and mint
- 1 tsp 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
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. Serve immediately or cover and refrigerate for up to 24 hours.
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.
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