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Barley & Quinoa Salad

Barley & Quinoa Salad

3 cups Barley, cooked & cooled
2 cups Red Quinoa, cooked & cooled
1 cup toasted walnuts, chopped
½ cup chopped Italian parsley
Juice of 2 freshly squeezed lemons
2 tsp of extra virgin olive oil
Sea salt & freshly ground black pepper to taste

Toss everything in a large bowl and allow to stand for 30 minutes in fridge. Serve. It will keep for 1 week in fridge.

Note: When I am not strictly following the meal plan – I sometimes substitute this for brown rice in my meals. It’s yummy, satisfying and is fantastic with roasted salmon. When I am following the plan I make the barley and quinoa mixture without all the other stuff and sometimes use it in the place of the brown rice or oatmeal when the thought of having one more serving of oatmeal makes me want to eat a donut instead.

Brought to you by Angelica Howland owner of bakery Scrumptious Angel!

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