Rice Barley and Quinoa Salad with Cranberries and Nuts
January 15, 2010
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:
1 cup mixed wild rice, cooked
1 cup barley, cooked
1 cup black quinoa, cooked
1 – 2 cups pumpkin seeds (roasted tamari pumpkin seeds are nice)
5 celery stalks, chopped and lightly sautéed
4 large carrots, chopped and lightly sautéed
(some sautéed fennel is also nice if you have some around)
3/4 cup of dried cranberries
Bunch of green onion, chopped
Bunch of parsley, chopped
Bunch of cilantro, chopped
Combine all ingredients in a large bowl and mix. Toss with the dressing below.
Dressing:
1/4 cup apple cider vinegar
1/4 cup lemon juice
2 tablespoons grainy Dijon mustard
1 tablespoon grated ginger
dash maple syrup
1/2 cup Olive oil
Salt and Pepper
Filed in Salad
Tags: barley, carrots, celery, cilantro, cranberries, green onion, nuts, pumpkin seeds, quinoa, rice