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Mediterranean Barley and Quinoa Salad https://www.metro.ca/userfiles/image/recipes/Salade-orge-quinoa-7215.jpg PT20M PT1H00M PT1H40M
In a pot over low heat, toast barley 3 – 4 minutes, stirring, until it gives off a nutty aroma. Add 2 cups (500 mL) water and bring to a boil. Reduce heat and simmer 30 minutes or so until barley is tender and liquid is absorbed. Fluff with a fork. Cool in the refrigerator. In another pot, boil 2 cups (500 mL) of water and add quinoa. Reduce heat and simmer 15 minutes or until grains split. Remove from heat, cover and let stand 5 minutes. Fluff with a fork. Cool in the refrigerator. Dressing: Zest the oranges. Section oranges into supremes over a bowl to catch the juice. Reserve the supremes. In a bowl, whisk orange juice, orange zest, olive oil, vinegar, honey and shallot together until smooth and blended. Season to taste and set aside. In a large bowl, combine barley, quinoa, supremes, arugula, mint, dill and 2/3 of the feta. Toss with dressing. Sprinkle with remaining feta just before serving.
6
1 cup (250 mL) pearl barley 1 cup (250 mL) quinoa 4 cups (1 L) water
Mediterranean Barley and Quinoa Salad

Mediterranean Barley and Quinoa Salad

Rate this recipe
4 Votes
6
servings
0:20
Preparation
1:00
COOKING
1:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    pearl barley
  • 1 cup
    (250 mL)
    quinoa
  • 4 cups
    (1 L)
    water
  • oranges


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    PRODUCT OF SOUTH AFRICA 3.28/kg

  • 1/4 cup
    (60 mL)
    Irresistibles extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    sherry vinegar
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    250 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Irresistibles bio organic honey
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    500 g SELECTED VARIETIES

    BEE HIVE CORN SYRUP

    BEE HIVE CORN SYRUP

    $5.99 ea.

    1 L

  • 1
    shallot, chopped fine

  • salt & pepper to taste
  • aragula


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    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

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    3 PK PRODUCT OF U.S.A.

  • 1/4 cup
    (60 mL)
    finely chopped mint
  • 1/4 tasse
    (60 mL)
    finely chopped dill
  • 150 g
    feta, crumbles

  • salt & pepper to taste
Imprimer ma sélection

Preparation

In a pot over low heat, toast barley 3 – 4 minutes, stirring, until it gives off a nutty aroma.

Add 2 cups (500 mL) water and bring to a boil.

Reduce heat and simmer 30 minutes or so until barley is tender and liquid is absorbed.

Fluff with a fork.

Cool in the refrigerator.

In another pot, boil 2 cups (500 mL) of water and add quinoa.

Reduce heat and simmer 15 minutes or until grains split.

Remove from heat, cover and let stand 5 minutes.

Fluff with a fork.

Cool in the refrigerator.

Dressing: Zest the oranges. Section oranges into supremes over a bowl to catch the juice. Reserve the supremes. In a bowl, whisk orange juice, orange zest, olive oil, vinegar, honey and shallot together until smooth and blended. Season to taste and set aside.

In a large bowl, combine barley, quinoa, supremes, arugula, mint, dill and 2/3 of the feta.

Toss with dressing.

Sprinkle with remaining feta just before serving.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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