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08.30.18

Roasted Tomato & Barley/Quinoa Salad

Recipes

By: Candice Kumai

Not only does this recipe look like it belongs on the cover of Bon Appétit, it tastes like it, too. I pride myself on developing recipes that make you feel amazing and beautiful from the inside out! If you’re not already familiar with ancient grains like barley or quinoa, try them! They will become your favorite new main-grains, keeping you slim, gorgeous, and satisfied.

Makes 4 servings
Roasted Tomatoes
2 cups cherry tomatoes on the vine
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 1⁄2 cups barley, quinoa, farro or your choice of grain
3 1⁄2–3 3⁄4 cups water
2 cups mizuna, dandelion greens or arugula
1 cup thinly shaved fennel
2 tablespoons chèvre (goat cheese)

Dijon Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar

To make the roasted tomatoes

1  Preheat the oven to 350°F. Place the tomatoes on the vine in a 13-inch x 9-inch roasting pan. Coat with the olive oil and balsamic vinegar and roast for 45 minutes.

2  While the tomatoes are in the oven, begin to cook the barley. Put the water in a medium saucepan over medium heat and cook the barley until it is fully cooked and slightly firm to the tooth.

To make the Dijon vinaigrette
In a small bowl, whisk together all the ingredients for the vinaigrette.

To serve
1  In a large salad bowl, combine the cooked barley, greens, and fennel. Toss gently with half of the vinaigrette. Place in a large serving bowl.

2  Serve the salad topped with the roasted tomatoes on the vine and crumbled chèvre. Serve with additional vinaigrette as needed.

 

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