Spring is such a pretty time of the year with new growth, greenery, flowers and birds singing. Many will embark on a Spring cleaning campaign of their homes, open up cottages, and plant gardens all of which require a well-fueled body.
This quinoa barley salad will keep you satiated for hours and give you the energy to fulfill those Spring cleanup chores. Barley has a chewy, pasta-like consistency. It’s a super grain in my books – rich in fiber (helps lower cholesterol and good for intestinal health) and helps curb your appetite for high calorie food. Quinoa, the super seed hailing from South America, is high in protein, good source of riboflavin, and is low glycemic index (won’t spike your blood sugar). This salad is perfect for a pot luck gathering, barbeque or picnic.
Serves 4 to 6
1 cup pearl barley
1/2 cup red quinoa
1 tablespoon minced garlic
handful fresh mint leaves, chopped
handful fresh basil leaves, chopped
handful fresh parsley leaves, chopped
zest of one lemon
juice of half a lemon
heirloom tomato, roughly chopped
yellow cherry tomatoes, roughly chopped
sea salt and freshly ground black pepper
olive oil
Cook barley and quinoa according to package instructions. Allow to cool to room temperature.
In a large bowl add herbs, garlic, lemon zest and juice. Mix to combine and then add quinoa and barley. Toss and add tomatoes. If the mixture looks dry, add enough olive oil to moisten. Adjust seasoning according to taste. Serve room temperature or cold.
The Culinary Chase’s Note: A vegetarian delight! Add crumbled feta cheese, chopped cucumber for add cruch and fresh dill. Enjoy!
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