California Barley Salad

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I love this salad.  My mom made this for me a really long time ago, and I raved about it to my family, and told my mom we would repeat the recipe a lot.  Well, a year has gone by, and I’ve yet to make it again, mainly because I forgot about it.  Then as I was trying to figure out what healthy salad I wanted to make for dinner, this came to mind.  I was super excited, and my mom and I made it, so for the past week I’ve been enjoying my lovely salad.  Like I said, for the entire week.  My sister is the pickiest eater in the world, and since it has a greek yogurt dressing, she won’t go near it with a ten foot pole. My mom made a main dish for my sister, and subsequently, they are eating it too.  So, I get left with a huge container of salad-not that I’m complaining. I still have a lot left of it, so I decided to pack it for lunch today.

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It’s more than just leaves, if your thinking I just eat lettuce for dinner, don’t worry.  Its packed with barely, chicken, avocado, and arugula.  I guess you could call it more of a barley bowl, rather than salad.

The original recipe is from 101 cookbooks, and it doesn’t have chicken in it.  In order to add protein, I added some simple roasted chicken on top, which only enhances the flavor, and makes it more filling.  We also halved the recipe since we have a small family and not everyone is eatin this.

What you need

3 cups cooked barley

2 cups arugula or bean sprouts

3 ounces cotija cheese

slivered almonds, or a mix of seeds/nuts (to taste)

sea salt to taste

Dressing

We kept the original measurements for the dressing recipe, but we didn’t mix the dressing in.  Just add on top as you eat.

2 cups plain yogurt

zest of one lemon

1 tablespoon freshly squeezed lemon juice

1/4 cup of chives, plus more for serving

1/4 teaspoon fine grain sea salt

2 ripe avocados, thinly sliced

I hope you like this recipe, I love it and it’s a filling and healthy dinner or lunch to keep you full and satisfied.

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Love,

Jess

Roasted Vegetable and Quinoa Salad

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Roasted Quinoa and Vegetables Over Greens

Ahh I love pretty salads!  Haha well, as much as this salad is pretty, it is also delicious and super healthy.

I was feeling rather bloated and icky after a day of not watching my diet, so I figured salad for dinner was the way to go.  My mom was making quinoa mixed with roasted vegetables to be as a side dish, but we had some field greens so I decided to combine the two.  And…Boom. Instant perfection on a plate.

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The vegetables and quinoa are dressed in an olive oil and basil mixture that is light and simple, but it is great because you don’t have to use salad dressing.  This is such an easy preparation, you just top the quinoa over a mixture of romaine and field greens.  The quinoa and veggies aren’t hard to make either.  The quinoa and vegetable recipe is from The Talking Kitchen,with only a few changes made.

Quinoa

1 cup rinsed red quinoa
2 cups water
1 teaspoon extra virgin olive oil
4 cloves garlic, chopped
1/2 teaspoon sea salt

For the Roasted Vegetables

2 bell peppers, cubed
2 zucchini, cubed
2 squash, cubed
1 fennel bulb, cubed
4 garlic cloves, whole
1 Tbsp Italian herb blend
2 Tbsp extra virgin olive oil
1/2 tsp  salt

Dressing

1/2 lemon, juiced and zested

2 Tbsp extra virgin olive oil

Basil

Greens

Organic Farms Power Blend

The Process

Preheat the oven to 450 degrees. Chop up your vegetables and toss in a bowl with your herbs, oil, and salt.

Place in a single layer on a stone and roast for 30 minutes, flipping half way through.

In a small saucepan on low heat, pour the oil and heat up. Next, add the garlic, and saute for 1 minute, then add the rinsed quinoa and water. Bring quinoa to a boil, and cover with top. Last you want to reduce the heat till its just simmering and let cook for 15 minutes.  Fluff with a fork.

Get a bowl and combine the quinoa and veggies and stir until it’s nicely combined.

Then lay your field greens, spinach, romaine-whatever greens you want to use-layering the bottom of a dish, then top with the veggies and quinoa.  Absolutely scrumptious!

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Its the perfect salad to have if you just want a simple healthy meal.  The quinoa has enough protein to fill you up and the cooked veggies add a different dynamic to your standard salad.

Hope you like it!

Love,

Jess