This cold quinoa and barley salad is fresh and filling to add to your summer meals.
Fun fact: Quinoa is a complete vegetarian source of protein…meaning that it will provide you with all the essential amino acids you need to consume in your diet. Quinoa is higher in protein and iron than most grains. It is also gluten free and has a low glycemic effect on your body.
What does low glycemic effect mean? Low GI foods raise your blood sugars/glucose slowly. Therefore, you do not get a rapid increase and rapid drop in blood sugars leading to hunger/symptoms of fatigue very shortly after eating. For example, high GI foods such as white bread give you a quick burst of energy (rapid rise in blood sugar) followed by a rapid drop (leading to fatigue/hunger). The low GI of quinoa makes it a great food source for those with diabetes.
Recipe (serves ~8):
2 cups cooked quinoa, chilled
1.5 cups cooked barley, chilled
1/2 cup white raisins
1/2 cup dried cranberries
1/3 cup Balsamic vinegar
1/4 cup olive oil
3 tbsp natural honey
1 tsp of lemon juice
1. Cook the quinoa and barley in advance and store in fridge until chilled.
2. Combine all ingredients in a bowl and store in the fridge.
3. Eat chilled 🙂 … Sometimes I will top it with cashews/nuts for an extra crunch!