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Mediterranean Barley and Quinoa Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Salade-orge-quinoa-7215.jpg
PT20M
PT1H00M
PT1H40M
In a pot over low heat, toast barley 3 – 4 minutes, stirring, until it gives off a nutty aroma.Add 2 cups (500 mL) water and bring to a boil.Reduce heat and simmer 30 minutes or so until barley is tender and liquid is absorbed.Fluff with a fork.Cool in the refrigerator.In another pot, boil 2 cups (500 mL) of water and add quinoa.Reduce heat and simmer 15 minutes or until grains split.Remove from heat, cover and let stand 5 minutes.Fluff with a fork.Cool in the refrigerator.Dressing: Zest the oranges. Section oranges into supremes over a bowl to catch the juice. Reserve the supremes. In a bowl, whisk orange juice, orange zest, olive oil, vinegar, honey and shallot together until smooth and blended. Season to taste and set aside.In a large bowl, combine barley, quinoa, supremes, arugula, mint, dill and 2/3 of the feta.Toss with dressing.Sprinkle with remaining feta just before serving.
6
Académie Culinaire
2
5
4
1
1 cup (250 mL) pearl barley
1 cup (250 mL) quinoa
4 cups (1 L) water
Mediterranean Barley and Quinoa Salad
6
servings
0:20
Preparation
1:00
COOKING
1:40
TOTAL TIME
Ingredients
-
1 cup
(250 mL)pearl barley
-
1 cup
(250 mL)quinoa
-
4 cups
(1 L)water
-
orange
-
1/4 cup
(60 mL)Irresistibles extra virgin olive oil
-
3 Tbsp.
(45 mL)sherry vinegar
-
1 Tbsp.
(15 mL)Irresistibles bio organic honey
-
1
shallot, chopped fine
-
salt & pepper to taste
-
aragula
-
1/4 cup
(60 mL)finely chopped mint
-
1/4 tasse
(60 mL)finely chopped dill
-
150 g
feta, crumbles
-
salt & pepper to taste
Preparation
In a pot over low heat, toast barley 3 – 4 minutes, stirring, until it gives off a nutty aroma.
Add 2 cups (500 mL) water and bring to a boil.
Reduce heat and simmer 30 minutes or so until barley is tender and liquid is absorbed.
Fluff with a fork.
Cool in the refrigerator.
In another pot, boil 2 cups (500 mL) of water and add quinoa.
Reduce heat and simmer 15 minutes or until grains split.
Remove from heat, cover and let stand 5 minutes.
Fluff with a fork.
Cool in the refrigerator.
Dressing: Zest the oranges. Section oranges into supremes over a bowl to catch the juice. Reserve the supremes. In a bowl, whisk orange juice, orange zest, olive oil, vinegar, honey and shallot together until smooth and blended. Season to taste and set aside.
In a large bowl, combine barley, quinoa, supremes, arugula, mint, dill and 2/3 of the feta.
Toss with dressing.
Sprinkle with remaining feta just before serving.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
