This barley and quinoa salad is my favourite thing to make when I have zero time and zero interest in cooking. It takes about 20 minutes to come together, and is very versatile. It’s also perfect for meal prep!
If you’re looking for more recipes that are quick and balanced, check out my Winter Bulgur Salad or my Edamame Lentil Salad.
Why you’ll love this salad
- Quick & easy: this recipe has 4 main ingredients (3 if you only want to use one grain), and makes enough to last a few meals!
- Meal prep: this salad is hardy enough to meal prep for the week. Since the ingredients are hardy, they won’t get soggy if you add the dressing the first day.
- Balanced: with veggies, protein and fibre-rich carbs, this salad is everything you could want in a meal.
What you need to make this barley and quinoa salad
You only need 4 main ingredients for this salad, and a few things for the dressing. All the ingredient quantities are in the recipe card below.
- Broccoli
- Quinoa
- Barley
- Cannellini beans
- Tahini, white balsamic vinegar, maple syrup, olive oil
Additions & Substitutions for this barley and quinoa salad
Additions
- More ingredients: this salad is very basic, so if you want to elevate the flavours and ingredients go ahead! I’ve added feta, red chili flakes and pumpkin seeds before.
Substitutions
- Different veggies: if you don’t like broccoli or have broccoli, feel free to use another other vegetable. I would choose something hardy (like a cauliflower or a root vegetable) so it doesn’t get soggy once you add the dressing.
- Different grains: if you only have quinoa or only have barley then you can use just one grain. I like the combination of both – they provide different textures and nutrients. But I recognize it will save time and dishes only having to cook one.
Barley and Quinoa Salad FAQs
Barley and quinoa salad is a healthy, protein-rich dish combining cooked barley, quinoa, vegetables, beans, and a light dressing. It’s hearty, nutritious, and perfect as a side or main.
Yes! It tastes even better after a few hours (or days) in the fridge as the flavours meld. Store in an airtight container for up to 3–4 days.
Yes. It’s high in fibre, plant-based protein, vitamins, and minerals. Using whole grains and vegetables makes it a nutrient-packed dish.
This recipes includes white beans/cannellini beans for added protein. You could also try chickpeas, edamame, lentils, or feta cheese are all great ways to boost protein.
Either! Serve cold as a refreshing lunch or side dish, or slightly warm as a hearty main course.
Barley and Quinoa Salad
Ingredients
- 1 head broccoli
- ½ cup quinoa, dry
- ½ cup pearled barley, dry
- 1 can cannellini beans
- feta optional
- pumpkin seeds optional
Sweet Tahini Dressing
- 1 Tbsp tahini
- 1 Tbsp white balsamic vinegar
- 1 tsp maple syrup
- 1 Tbsp olive oil
Instructions
- Preheat over to 375 °F
- Chop broccoli into bite sized pieces and add to a large bowl. To minimize food waste, chop up the stem as well. It’s the best part! Drizzle some olive oil, and some salt and pepper. Toss to coat evenly, and then transfer to a baking sheet. Roast until brown (~20-25 minutes).
- Meanwhile, cook quinoa and barley (separately) according to directions on package.
- Drain and rinse beans. Add to the same large bowl you had the broccoli in (cuts down on dishes).
- Make dressing by adding all ingredient to a mason jar and shake to combine. Taste and adjust to your preference.
- Once broccoli, quinoa and barley are done and have cooled a little, add to the beans. Toss to combine.
- Divide among bowls or meal prep containers. Drizzle dressing on right before eating. Add optional toppings and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe creator. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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