This recipe is actually inspired by a take-away place in Melbourne, where they sell a vegan grain and seed salad which I sometimes have as my lunch when I’m in the CBD. I changed a couple of things though as I added barley and buckwheat kernels but left out farro. I also added Pomegranate as I think it adds a nice colour and freshness to the dish.

This Super Grain and Seed Salad is really healthy, delicious and filling and makes a great side dish for a buffet or vegan bbq and is a very yummy in a vegetable/buddha bowl.

I hope you enjoy this recipe and if you do make it, please tag us @nothangryanymore on Instagram.

Annick xx

Super Grain and Seed Salad

Easy, healthy and delicious salad that makes a great side dish!

Course Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Annick


  • 100 g Quinoa
  • 50 g Buckwheat Kernels
  • 75 g Barley
  • 100 g French Lentils
  • 1 pinch Salt
  • 1 Pomegranate
  • Fresh Parsley
  • Fresh Lemon Juice
  • Pepper and Salt to taste


  1. Wash and drain the quinoa, buckwheat kernels, barley and french lentils and add them into a pot together with a pinch of salt. Cover them in water and let cook for about 20-25 minutes or until done.

  2. Drain the cooked seed, grains and lentils and rinse them with cold water to cool them down. Then add everything into a big salad bowl.

  3. Wash and chop up fresh parsley and cut up the pomegranate. Add the chopped up parsley and pomegranate seeds to the salad bowl.

  4. Add extra salt and pepper to your liking and finish the salad of with a little fresh lemon juice. Enjoy!

Recipe Notes

Nutritional Information

1 serving

Calories: 163 Fat: 1.1g Saturated Fat: 0.5g Sodium: 119.6mg Carbohydrates: 27g Sugar: 4g Fiber: 8g Protein: 8.8g



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