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.
Super Grain and Seed Salad
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- 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!