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Here are the ingridients that are required to produce a delicious Quinoa Barley Thyme Salad It is gluten-free & a source of healthy fat fiber:
- Use 1/2 cup of cooked quinoa.
- You need 3 tbsp of cooked barley.
- Get 1/2 cup of chopped carrots.
- You need 1 of onion.
- Prepare 1 of red bell pepper.
- Provide 1 of green bell pepper.
- Prepare 1/2 cup of chopped cucumber.
- Use 1 tbsp of chopped parsley optional.
- Get 1 tbsp of olives cut in to round.
- Get 1 tbsp of chopped mint.
- Provide 1 tbsp of fresh/ dried thyme.
- Get 3 tsp of Olive oil.
- You need 1 tsp of apple cider / white vinegar.
- Use 1 tsp of each chopped ginger & garlic.
- You need 1/4 tsp of Salt.
- Provide 1/4 tsp of Black pepper.
- You need 2 of Lemon.
- Provide 1 of Ginger & Garlic Vinaigrette ~ In a glass bowl add oil, vinegar, ginger, garlic, salt & pepper, chopped mint, whisk nicely & keep aside.
Ready with the ingridients? Below are the instructions on producing Quinoa Barley Thyme Salad It is gluten-free & a source of healthy fat fiber:
- In a large bowl mix quinoa, barley, cucumber, tomatoes olives parsley & thyme. Heat little olive oil add chopped carrots, red & green bell pepper & onion and sauté it; it should be crunchy..
- Keep aside for it to cool down. After it cools down add in quinoa & Barely mix. Pour dressing over it & toss gently to coat. Serve immediately or you can refrigerate for 2 to 4 hours..
And here's another bonus; this sweet potato quinoa chickpea salad keeps very well in the fridge, making an excellent make ahead option for healthy grab and go lunches. Gluten-free: Like quinoa it is gluten-free and can avoid it if you have trouble with gluten like other grains which are rye wheat barley. Use amaranth flour to thicken soups. It can be used with other gluten-free flours and gums for the purpose of baking. Cholesterol: It significantly reduces the cholesterol levels including triglycerides and LDL.
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