Barley and Quinoa Salad
Portions:
50Preparation Time:
Cooking Time:
Ingredients
- 600 g of barley
- 1.8 L of low sodium chicken stock
- 100 g of onions, chopped
- 80 g of butter
- 400 g of quinoa
- 2 kg of Arctic Gardens Florentine Mix
- One bunch of flat-leaf parsley, chopped
- 560 g of cherry tomatoes, cut in half
- 300 ml of rice vinegar
- 400 ml of olive oil
- Salt and pepper to taste
Preparation
- Cook the barley like a pilaf. Cooking time in the oven is 45 minutes. Let cool.
- Boil the quinoa. Let cool.
- Steam the Florentine mix for about 8 minutes. Cooking time may vary depending on the quantity of vegetables used and cooking equipment.
- Let cool.
- In a large casserole dish, mix barley, quinoa, vegetable mix, parsley, and cherry tomatoes.
- Add the rice vinegar and the oil. Season.
