This barley and quinoa power salad is tasty and works as a nice lunch on the go, or as a side with other food.

What you need

  • 2 cups vegetable broth, low-sodium canned, or homemade
  • 1 cup barley
  • 1 cup quinoa
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped Kalamata olives
  • 2 medium tomatoes, diced
  • 1/2 English cucumber, diced
  • 2/3 cup chopped flat-leaf parsley
  • 1 Red pepper, sliced 1 Yellow pepper, sliced

  • 1/3 cup sunflower seeds
  • Dressing:- 1/2 cup fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

How to Make it

  1. Bring broth to a boil in a medium saucepan.
  2. Add the barley, oil, and salt.
  3. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes more.
  5. Drain excess liquid, if needed. Cool.
  6. Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl.
  7. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  8. Add the barley and the remaining salad ingredients and toss to coat with the dressing.
  9. Serve.