warm barley & quinoa salad

For me, salads scream summer and since we are currently enjoying our beautiful winter season, it is fair to say that salad is almost last on my “have to make” food list. However, this warm salad of barley and quinoa was the perfect lunch comfort on a chilly day. At the fireplace with a glass of red wine, of course.
If you are not all that fond of smoked meats then grilled chicken breast, chorizo and grilled steak re also wonderful alternatives. I can definitely also recommend soft poached eggs.
The dressing is simple and delicious so take a few extra minutes and make it yourself. Home-made is so much better (and healthier) than store bought.
A simple way to mix the ingredients is using a glass jar to which you add all the dressing ingredients, seal it, shake it up and leave it to stand for a few minutes. Less mess and fewer things to wash up.

ingredients | serves 6 | a little effort
200g cooked pearl barley
150g cooked quinoa
1 large red onion, roughly chopped
300g smoked chicken, sliced
250g mushrooms, quartered
4 garlic cloves, sliced
5 sprigs thyme, leaves only & extra for garnish
120g mange tout or green beans
1C cherry tomatoes, halved
1C walnuts, roughly chopped and toasted
2T olive oil (more if needed)
3T butter
handful fresh parsley, roughly chopped
fresh rocket or watercress (optional)
avocado, optional
salt to taste
pepper

for the dressing
3T apple cider vinegar
3t Dijon mustard
3T maple syrup or honey
1/2C olive oil
1 garlic clove, minced
pinch of salt
grind of black pepper

how to
Cook the pearl barley and quinoa to the packet instructions and set aside.
In a large skillet, heat the two tablespoons olive oil and butter together and saute the red onion for about two minutes. Add the sliced garlic and mushrooms and cook, while stirring, until the mushrooms are just cooked, about five minutes. Add the mange tout, tomatoes and thyme leaves, season with salt & pepper and cook for two more minutes.
Set aside.
In the same pan, warm the pearl barley & quinoa together with a tablespoon of butter. Season.
Spoon the barley & quinoa into a large salad bowl and top with the warm mushrooms & onion mixture. Add the sliced smoked chicken, walnuts & rocket.
Garnish with the parsley and extra fresh thyme.
Serve with sliced avocado, if using.

for the dressing
Mix all the dressing ingredients together in a glass jar with a tight fitting lid or whisk together in a deep bowl until emulsified. Seal the jar and shake for a few minutes. Add more olive oil & seasoning if desired.

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