barley vegetable salad

forget quinoa, barley is the new superfood. it’s mildly sweet and nutty flavor boldly stands as a main component in a salad. we made this recipe with some very simple ingredients… things that you can find just about anywhere. however, adventurous cooks can play with other tasty options such as olives, almonds, grapefruit, apples, garbanzo beans, kidney beans, pine nuts, bacon, feta cheese…basically whatever you like to throw into your salad.

dry barley 1 cup (240 g)
roasted cashew pieces 1 cup (240 g)
black sesame seeds 1 tbsp
medium tomato 1 chopped
medium english cucumber 1 chopped
parsley 1/2 cup (120 g) chopped

citrus vinaigrette

lemon juice 1/4 cup
orange juice 1/4 cup
extra virgin olive oil 1/2 cup
salt 3/4 tsp
agave nectar or honey 1 tsp

  • wash the barley thoroughly under running cold water
  • in a pot of salted boiling water, cook the barley until tender, about 50-55 minutes
  • strain and run the cooked barley under cold water to cool, set aside
  • chop all the veggies and toss them into a large mixing bowl
  • add the barley, cashew, and sesame seeds to the mixing bowl
  • in a separate bowl, whisk together the ingredients for the citrus vinaigrette
  • pour the vinaigrette in the salad mixing bowl and toss evenly
  • salt and pepper to taste
cook the barley until completely tender

cook the barley until completely tender

super refreshing and healthy

super refreshing and healthy


2 responses to “barley vegetable salad

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