Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

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Barley & Quinoa Butternut Squash Salad

In this nutrient packed slaad, barley and quinoa pair up for the ultimate combination of both flavor and nutrition.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Lunch, Salad, Side Dish
Servings 12 servings

Ingredients
  

  • 1 cup barley
  • 1 cup quinoa, cooked
  • 1 butternut squash, diced
  • 1 cup pecans, toasted
  • 2 cups pomegranate seeds
  • 1/2 cup balsalmic vinegarette

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, preheat oven to 400 degrees. Place the butternut squash on a large baking sheet, toss with olive oil and salt and pepper to taste.
  • Bake for 30-40 minutes, or until the squash is tender and caramelized.
  • When all ingredients are done cooking, place the quinoa, barley, squash, toasted pecans, and pomegrante in a bowl. Toss the salad with the vinegarette, serve, and enjoy!

Notes

Serve and enjoy either hot or cold!
Keyword barley, quinoa, salad
Barley Stuffed Pumpkin

Barley Stuffed Pumpkin

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Barley Stuffed Pumpkin

Enjoy this delicious blend of barley and fruit stuffed inside a pumpkin.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Lunch, Main Course, Main Dish, Salad
Servings 4
Calories 441 kcal

Ingredients
  

  • 2 small kent pumpkins
  • 1 1/2 cup barley
  • 2 french shallots
  • 1 large handful of mint leaves chopped
  • 1 large handful of parsley leaves chopped
  • 1 pomegranate for seeds
  • 6 cherry tomatoes halved
  • salt and pepper to taste
  • 8 oz vanilla yogurt

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place the whole pumpkins on tray and bake for 1½ hours or until tender.
  • Cut the pumpkins in half. Scoop out all seeds and season the inside of pumpkin with salt and pepper.
  • Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
  • Add shallots, herbs, pomegranate, and tomatoes to the cooked barley. Add a few spoonsful of vanilla yogurt to the barley mixture and fold together.
  • Dish the barley mix into each pumpkin half .Drizzle with vanilla yogurt and garnish with remaining herb leaves.
Keyword barley, easy, pumpkin, salad
Pumpkin & Barley Chili

Pumpkin & Barley Chili

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Pumpkin and Barley Chili

Bring a taste of fall into your home with this simple and delicious chili.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Course, Main Dish, Soup
Servings 6
Calories 635 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 2 large yellow onions chopped
  • 8 garlic cloves chopped
  • 1 tbsp ginger
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 3 bell peppers chopped
  • 2 1/2 cups diced pumpkin
  • 1 28 oz can crushed tomatoes
  • 8 cups vegetable broth
  • 2 cups black beans
  • 2 cups barley
  • 2 tbsp tomato paste

Instructions
 

  • In a large stockpot, add olive oil and onions over medium heat. Once onions have softened, add garlic, ginger, chili powder and cumin.
  • Stir for a minute or until ingredients become fragrant.
  • Stir in bell peppers, diced pumpkin, tomatoes, tomato paste, and vegetable broth. Then add in black beans and barley.
  • Bring ingredients to a boil, then reduce to low heat and simmer. Adjust with salt and or chili powder as it simmers.
  • Allow to simmer for 45 minutes, or until the barley is fully cooked through. If the chili begins to thicken too much, add water as needed.
  • When cooking is done, add any needed spices and serve. (Makes 12 servings)
Keyword barley, chili, easy, pumpkin
Pumpkin & Barley Risotto

Pumpkin & Barley Risotto

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Pumpkin and Barley Risotto

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Course, Main Dish
Servings 4
Calories 384 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 9 oz cubed pumpkin
  • 2 garlic cloves chopped
  • 1 1/2 cup barley
  • 2 cups vegetable stock
  • 1 tbsp rosemary
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
  • Heat olive oil in a large pan over medium high heat Stir in the garlic, rosemary, and cubed pumpkin. Cook on medium high heat for 1 minute, then add ½ of the stock.
  • Add Barley and allow to sit for 1 minute. Pour in remaining stock, cover the pan and cook for 20 minutes, stirring occasionally. If the risotto appears to be too dry during cook time, then add stock as needed.
  • Remove pan from heat and stir in rosemary. Drizzle with olive oil and season with salt and pepper as needed.
Keyword barley, pumpkin
Greek Barley Salad

Greek Barley Salad

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Greek Barley Salad

This greek barley salad pairs the fresh flavors of the Mediterranean with the health and nutrition of barley.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Course Salad, Side Dish
Servings 12 1/2 cup servings

Ingredients
  

  • 1 cup barley, hulless, pearl or hulled
  • 1 cup cherry tomato, sliced in half
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, sliced in half
  • 1/4 cup feta cheese

For the Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, freshly squeezed
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While the barley cooks, whisk together all of the ingredients for the dressing.
  • In a large mixing bowl, combine all of the ingredients including the vinaigrette. Place in the refrigerator and let chill for 1 hour. Serve, and enjoy!
Keyword barley
Kale & Apple Barley Salad

Kale & Apple Barley Salad

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Kale & Apple Barley Salad

Fresh and flavorful, this salad is loaded with all of the essentials- including barley!
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Cook Time 40 minutes
Course Salad, Side Dish

Ingredients
  

For the Salad

  • 1 cup hulless barley
  • 3 cups water
  • 3 cups kale, shredded
  • 1 cup carrot, shredded
  • 1 large apple, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup crumbled feta cheese

For the Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp honey
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While the barley cooks, combine all the dressing ingredients and whisk until combined.
  • In a large bowl, combine all ingredients, including the barley, and mix until well combined. Stir dressing and enjoy!