Barley and Quinoa Salad
This barley and quinoa salad is the quickest meal to prep ahead. Enjoy as part of a meal or have on it's own!
Servings: 4 servings
Calories: 393kcal
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
Serving: 1serving | Calories: 393kcal
