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.