Lily’s Sweet Maple Vegetable Barley Salad features simple ingredients and delicious flavors. It makes an ideal no-fuss, high taste dish for lunch or dinner
4 cups (400 g) cooked barley (or quinoa)
1 pomegranate, seeded
1 red onion, chopped
2 carrots, shredded
1⁄4 cup (10 g) fresh parsley or cilantro, chopped
1 tablespoon olive oil
1⁄2 teaspoon himalayan sea salt
1⁄4 teaspoon cracked black pepper
1 tablespoon real maple syrup
Cook 2 cups (100 g) of dried pearl barley according to package instructions and set aside to cool down for a bit.
In a large salad bowl, add the red onion, carrots and fresh parsley. Gently mix the vegetables.
Squeeze the lemon juice into the bowl with the vegetables and add in the olive oil, maple syrup, salt and pepper. Toss the vegetables with the dressing.
Add the warm barley into the salad and let it soak in the dressing for 10-15 minutes.
Stir around 2⁄3 of the pomegranate seeds into the salad and serve garnished with the remaining pomegranate seeds.