Recently I’ve enjoyed making big batches of cold grain salads to last me through the week. I like using some type of grain as the base, then add in all types of veggies and a bean/legume. Using whole grains (such as barley in this case) and pairing it with a bean/legume makes this dish full of protein. Plant-based protein!
Look at how colorful this bowl is! Which means there are a variety of phytochemicals in this dish which are attributing to our health!
For an extra boost of flavor I like making a simple sauce to coat the salad with. For this dish I made a tangy BBQ mustard sauce. Fantastic!
This dish is best served chilled! Which worked perfect this last week because we had a crazy heat wave were it was almost 100 degrees!
Protein Power Barley Bowl
1 can chickpeas, rinsed and drained
1 cup barley, uncooked
1 cup fresh/frozen (and thawed) corn kernels
1 bell pepper (I used orange), diced
1/2 cup roasted red peppers, diced
1/3 cup raisins
1 cup pea shoots, chopped
1/2 cup bbq sauce
1tbsp mustard (I used sweet and spicy mango mustard)
1 tbsp apple cider vinegar
1 tbsp water
Roasted sweet potato
Bed of greens
To make this dish, start by cooking the barley to package directions.
While the barley is cooking, dice and chop all the ingredients that need it and add them to a large mixing bowl.
When the barley is finished add it to the large mixing bowl and stir everything to combine.
In a separate, small mixing bowl, whisk together all sauce ingredients with a fork.
Pour the dressing over the salad and stir until incorporated.
Place in the fridge for a few hours and serve chilled. Add toppings to you bowl when you serve to make it even tastier, I suggest some greens, sweet potato, tomatoes and a bit of tahini! Enjoy!
Fall is in the air,