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1) Salad made with barley and quinoa ( 4 people)
1 cup Barley (boil 6 cups of water, add the barley, and then reduce the heat so it simmers. To cook the barley, simmer for 45 minutes. still be a little firm. After draining the water, thoroughly cool the barley by rinsing it with cold water. Place aside.
12 cup rinsed quinoa (bring 1-1/2 cups of water to a boil, add the quinoa, reduce the heat to a simmer, and cover. After 12 to 15 minutes of cooking, reduce the heat and keep cooking it for 5 more minutes. then let it chill for half an hour inside the fridge.
1 cup each of diced tomatoes, scallions, and cranberries.
2 T Finely Chop Fresh Basil
1 teaspoon sugar
Add black pepper and kosher salt to taste.
Combine the additional ingredients with both the cooled barley and quinoa, then chill everything until ready to serve.
2) Beet Vinaigrette, second
Wash two beets, trim the ends, and then quarter them. Put in a sauce pan and cover with water so that it is 2 inches above the beets. Place in the pan and heat till boiling. Then, for around 20 to 25 minutes, reduce heat to medium-low. With a fork, test the tenderness of the beets. Take them off the fire when they are done, then pour the liquid into a container. Beets are refrigerated for a half-hour to cool. When cold, use your hands or a paring knife to remove the skin. Beets should be chopped up.
Blender, add:
8 oz. beets, 4 oz. olive oil, 2 oz. apple cider vinegar, 1 tbsp. freshly chopped basil, 4 oz. cranberry juice, 1 tbsp. sugar, 1 tbsp. lemon juice, and 1 tbsp. chopped garlic. Kosher salt and black pepper should be added to taste after mixing completely smooth.
3.) Plate Display
Place 2 oz. of beetroot vinegar on a plate. Present a 6 oz. barley and quinoa salad in the center.
and serve. of the vinaigrette.
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