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

Annick

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

5 from 1 vote

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Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Side Dish

Servings 4 servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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!
  

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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