Vegan BBQ? We're talking about barley, beets, and quinoa

vegan bbq salad

Vegan month is on and we have a special recipe with the goodness of super grains, lemon vinegar, and micro greens.


50 gm white barley
35 gm quinoa
75 gm baby beet
40 gm granny smith apple
50 gm baby arugula
1 lemon
2 gm dijon mustard
2 gm pommery mustard
A pinch of sea salt
Black pepper to taste
20 gm microgreens assorted


Make the dressing with lemon juice, dijon, pommery, salt and pepper, and keep aside
Soak barley a day in advance and boil for 20 mins drain and chill
Boil quinoa for 20 minutes check for doneness and strain
Boil baby beets, peel and chill in refrigerator
Slice the granny smith apples just before combining with vinaigrette
For plating wash the arugula in chilled water so that the leaves become crisp
Place the arugula on the plate so as to form a bed for the salad
Lightly toss the remaining ingredients with vinaigrette, check for seasoning and place on a bed of arugula
Garnish with micro greens and serve.

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