Parmesan Barley Salad
This salad was so good! I has lots of fiber, protein, antioxidants, healthy fats, complex carbs, and flavor! It can be eaten hot or cold, for lunch or dinner.
Recipe: Makes 2 servings
If you have time, soak the barley for a couple hours. Boil until soft, about 45 minutes.
Meanwhile, pour 1 tsp of EEVO into a pan and saute the chopped garlic and shallot (or onion).
Massage the head of broccolini with sea salt and some EEVO. Chop and throw on top of the garlic and shallot. Saute for 2 or 3 minutes, until bright green (but still firm). Set aside.
Once the barley is soft, drain and transfer to a large mixing bowl. Add 2 tsp EEVO, 1/2 cup parmesan cheese, some sea salt, and stir. Mix in the broccolini, garlic, and shallots. Top with sea salt and fresh ground pepper.
1/2 shallow or 1/3 cup sweet white onion
1 garlic nugget
1+ tbsp extra virgin olive oil
1 head of brocollini
1/2 cup barley
Barley * contains both soluble and insoluble fiber, lots of B3, B1, selenium, iron, magnesium, zinc, antioxidants and phytochemicals!
EVOO * another prime source of MUFAs
Broccolini * full of vitamins and cancer fighting antioxidants
Garlic * also has cancer fighting antioxidants
Shallots * a good source of vitamins A, C, and folate. They also contain the antioxidant flavonoids, which may reduce the risk of cancer, heart disease, and diabetes.