Recipe Summary

Yield: 4 servings

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This recipe is...

rich in grains
lower in sodium
lower in sodium

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Quinoa-Barley Salad
This recipe serves: 4  
1/2 cup quinoa
3/4 cup pearled barley
1/2 cup pumpkin seeds, raw
2 teaspoons salt
3 tablespoons canola or vegetable oil
1 cup butternut squash, cut into 1/2" dice
1 tablespoon sage, cut chiffonade
1 tablespoon sherry vinegar (or to taste)
2 tablespoons extra virgin olive oil (or to taste)

Cooking Instructions
1. Preheat the oven to 350°F. Put 3 cups (approximately) of salted water each into 2 pots and bring them to a boil. Cook quinoa and barley separately, covering barley, until tender, about 10-12 minutes for the quinoa and 30-35 minutes for the barley.

2. Meanwhile, toss the butternut squash with 1 tablespoon of canola oil and season with salt and pepper. Roast in the oven until tender, about 20 minutes. Remove and cool.

3. Drain the barley and quinoa, rinsing under cold water. Heat the remaining canola oil in a small pan. Sauté pumpkin seeds until toasted and "puffy," about 2 minutes. Season with 2 teaspoons salt.

4. Combine all the ingredients, season with salt and pepper. Serve at room temperature.

Serving Size: 3/4 cup

Nutritional Information
Number of Servings: 4
Per Serving
Calories 195 Carbohydrate 28 g
Fat 8 g Fiber 4 g
Protein 4 g Saturated Fat 1 g
Sodium 65 mg    


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