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Ancient Grains Salad With Toasted Seeds And Herb Dressing (Vegan)

September 11, 2024

This gorgeous bejewelled ancient grain salad with toasted seeds and a flavour-packed dressing will become a guaranteed go-to recipe when you want a super-tasty, healthy and satisfying salad, and fast. Serves two as a main or 4 people as a side. 30 min prep time.

 

Ingredients

2 tsp plant-based Nuttelex

2 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 cup Quinoa (cooked)

1 cup pearl barley (cooked)

1/2 cup hemp seeds

1 small head of broccoli

1 small head of cauliflower

1/2 cup flat leaf parsley, stalks removed

1/2 cup mint leaves

1/2 pomegranate (fresh arils)

micro herbs to garnish

For The Dressing

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp maple syrup or honey

salt and pepper to taste

Tools

small fry pan

high speed food processor (to make the cauliflower and broccoli rice)

Directions

1Cook the quinoa and pearl barley according to the package instructions. Once cooked, set aside to cool completely.

2Heat the Nuttelex in a small frypan over medium heat. Add the pumpkin seeds and sunflower seeds, stirring constantly until they are lightly toasted and aromatic. Remove from heat and set aside to cool.

3In a high-speed food processor, pulse the broccoli and cauliflower florets until they reach a rice-like consistency. Transfer the riced vegetables to a large mixing bowl.

4Finely chop the parsley and mint leaves. Carefully deseed the pomegranate, removing all the seeds.

5In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and maple syrup or honey. Season with salt and pepper to taste.

6In the mixing bowl with the riced broccoli and cauliflower, add the cooked quinoa, pearl barley, hemp seeds, toasted seeds, chopped herbs and pomegranate seeds. Pour the dressing over the salad and toss well to combine all ingredients evenly. Garnish with micro herbs and serve the salad immediately.

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