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Spring Fresh Quinoa & Barley Salad-Recipe of the week, April 7th

By on April 7, 2013
Spring Fresh Quinoa & Barley Salad-Recipe of the week
 
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A light and refreshing salad to pair with a nice fish or chicken dish.
Author:
Recipe type: light meal
Serves: 2

Ingredients
  • ⅔ cup barley
  • ⅓ cup red quinoa
  • ⅓ cup white quinoa
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ cup each finely diced celery, onion, red pepper
  • ½ cup each grated carrot and zucchini
  • ½ cup grated cucumber
  • 1 tbsp each fresh chopped parsley and mint
  • 1 tsp fresh thyme
  • ¼ cup chopped fresh cilantro
  • Ginger Vinaigrette:
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp grated ginger root
  • 1 tsp Dijon mustard
  • 1 crushed garlic clove
  • ¼ tsp salt and pepper
  • sprinkle of cayenne pepper

Method
  1. In saucepan, bring 1½ cups water to a boil. Add barley. Reduce heat; cover and simmer until tender and liquid is absorbed, about 40 minutes. Let cool.
  2. Meanwhile, in a separate saucepan, bring 1 cup water to a boil; add both quinoas. Reduce heat; cover and let simmer until tender and liquid is absorbed, about 5 minutes; let cool.
  3. Meanwhile in a skillet, heat oil over medium heat. Add garlic and fry for a minute or two; fry celery, onion, red pepper, carrot and zucchini, stirring occasionally until tender crisp, about 5 minutes. Let cool.
  4. Ginger Vinaigrette
  5. In a glass measuring cup, whisk together oil, vinegar, ginger, mustard, garlic, salt, pepper and cayenne; set aside.
  6. In a large bowl, combine barley, quinoa, vegetable mixture, cucumber, parsley, mint and thyme; pour dressing over top and toss to coat.
  7. Serve immediately or cover and refrigerate for up to 24 hours.
  8. Pair with: Chilled Hidden Chapel White Wedding 2011 (Sauvignon Blanc/Viognier/Reisling)

 

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