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Pssst… we often keep quinoa in Tupperware on weekdays so we can use it as an easy way to get a quality carb—we toss it in a mason jar salad, in a stirfry and even use it like oatmeal with yogurt in a parfait!
Ingredients:
Salad
- ½ cup raw barley
- ½ cup raw quinoa
- 2 cups asparagus (cut into ½ inch pieces)
- 1 teaspoon olive oil
- 2 cups kale (cut into 2 inch ribbons)
- 1 cup cherry tomatoes (cut into quarters) ¼ cup green onions
- 2 tbsp fresh basil (chopped)
- ½ cup low-fat or fat free crumbled feta cheese
- Salt and pepper
Vinaigrette
- 1 tbsp extra virgin olive oil
- 1-1/2 tsp Dijon mustard
- 2 tsp lemon juice
Directions:
- Simmer barley in 1 ½ cups of water for 45 minutes.
- Meanwhile, in a separate pan, Add quinoa to ¾ cup water. First, bring to a boil, then cover and reduce to a simmer and cook for about fifteen minutes, or until ready, according to package directions.
- As grains cook, prepare vinaigrette by whisking olive oil, balsamic vinegar, Dijon mustard, and lemon juice together in a bowl.
- Lightly spritz a pan with oil from a spray bottle and add measured teaspoon of oil to the pan. Sauté asparagus and garlic. Lightly season with salt and pepper.
- After about 5 minutes, add diced tomatoes and green onions to the sautéed asparagus. Continue to sauté for a couple more minutes.
- In the same pan, mix in the cooked barley and quinoa, fresh basil, and vinaigrette. Mix well and remove from heat into a separate bowl.
- Mix the feta cheese into the salad, let cool, and serve.
Source nutritiontwist.com
