Grain and Seed Super Salad

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!
5 from 1 vote

(Click on the stars to vote!)

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


  • 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


  • 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.
  • 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.
  • Wash and chop up fresh parsley and cut up the pomegranate. Add the chopped up parsley and pomegranate seeds to the salad bowl.
  • Add extra salt and pepper to your liking and finish the salad of with a little fresh lemon juice. Enjoy!


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
Tried this recipe?Share your creation with us on Instagram @nothangryanymore




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