Herbed Ancient Grains Recipe

Rinse Quinoa

In a fine mesh strainer, rinse 1 cup of quinoa under cold water to remove the bitter coating.

Cook Quinoa

Combine the rinsed quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork and set aside.

Cook Farro

In a separate pot, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Drain any excess water and set aside.

Cook Barley

In another pot, combine 1 cup of barley with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 45 minutes until tender. Drain any excess water and set aside.

Combine Grains

In a large bowl, combine the cooked quinoa, farro, and barley.

Add Vegetables

Add the halved cherry tomatoes, diced cucumber, and finely chopped red onion to the bowl with the grains.

Prepare Dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.

Combine Dressing with Salad

Pour the dressing over the grain and vegetable mixture, and gently toss to combine.

Add Herbs

Finally, fold in the chopped parsley, basil, and dill into the salad.

Chill and Serve

Let the salad chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.