rice barley and quinoa salad with cranberries and nuts

January 3, 2010

barley salad, vegan grain salad, rice salad, rice barley quinoa salad, vgourmet, Ruth Richardson, vegan food

I made up this recipe based on a few I’ve eaten when I’m out and about. I’m really happy with it. You can add more or less dressing depending on your preference. It makes quite a heap so unless you’ve got lots of mouths to feed, are cooking for a potluck, or would like it to last you several days, half the recipe.

1 cup mixed wild rice, cooked

1 cup barley, cooked

1 cup black quinoa, cooked

2 tbsps olive oil

5 celery stalks, chopped

4 large carrots, chopped

1 bulb fennel, chopped

1 – 2 cups pumpkin seeds (roasted tamari pumpkin seeds are nice)

3/4 cup of dried cranberries

bunch of green onion, chopped

bunch of parsley, chopped

bunch of cilantro, chopped


1/4 cup apple cider vinegar

1/4 cup lemon juice

2 tbsps grainy Dijon mustard

1 tbsp grated ginger

dash maple syrup

1/2 cup olive oil

sea salt and pepper to taste

Cook the grains and then set aside to let cool. Meanwhile, heat olive oil in a heavy skillet. Add celery, carrot, and fennel and sauté until cooked through to desired consistency. When cooked, mix grains, vegetables, pumpkin seeds, cranberries, green onions, and herbs in a large bowl. Prepare the dressing by mixing all ingredients well. Add dressing to the salad and serve.

One Response to “rice barley and quinoa salad with cranberries and nuts”

  1. Mr WordPress Says:

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