Sunday, August 11, 2013

Quinoa and Barley Salad

Pack this salad for lunch and keep yourself fueled with good stuff all day.


1/4 tsp (1 mL) salt
2/3 cup (150 mL) barley
2/3 cup (150 mL) quinoa, rinsed
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) 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 (60 mL) extra-virgin olive oil
2 tbsp (30 mL) white wine vinegar
1 tsp (5 mL) grated gingerroot
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper


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.

Servings: 6

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