Quinoa and Barley Salad

Quinoa and Barley Salad Author: Canadian Living Credits: Quinoa and Barley Salad

  • Portion size 6 servings

Ingredients

  • 1/4 teaspoon salt
  • 2/3 cups barley
  • 2/3 cups quinoa rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup each finely diced carrots celery, onion, sweet red pepper and zucchini
  • 1/2 cup finely diced cucumber
  • 1 tablespoon each fresh parsley
  • 1 tablespoon each mint
  • 1 teaspoon chopped fresh thyme
Ginger Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon grated gingerroot
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon each salt and pepper

Method

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 facts Per serving: about

  • Sodium 224 mg
  • Protein 5 g
  • Calories 266.0
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quinoa and Barley Salad

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