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Serves: 6


  • 1/4 tsp salt
    2/3 cup barley
    2/3 cup quinoa, rinsed
    1 tbsp extra-virgin olive oil
    1/2 cup 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 extra-virgin olive oil
    2 tbsp white wine vinegar
    1 tsp grated gingerroot
    1 tsp Dijon mustard
    1/4 tsp each salt and pepper 1/2 cup crumbled feta cheese


  • 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. garnish with feta cheese. Serve immediately or cover and refrigerate for up to 24 hours.
Quinoa and barley salad

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