Mexican•healthy
Mexican Quinoa Salad with Farro and Barley
This Mexican Quinoa Salad with Farro and Barley is healthy, easy to make and makes a great vegetarian side dish or lunch in under 30 minutes.
- Prep time
- 25 min
- Cook time
- No separate cook time
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup quinoa, (cooked)
- 1 cup farro, (cooked)
- 1 cup barley, (cooked)
- 1/2 large cucumber, (chopped)
- 1 cup baby tomatoes, (halved)
- 1/2 cup radishes, (chopped)
- 1/3 cup crumbled Cotija cheese
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup cilantro (chopped)
- pinch of sea salt
- pinch of ground black pepper
- 1 medium lime, (juiced (about 2 tablespoons))
Instructions
- 1
In a large bowl, add quinoa, farro, barley, cucumbers, tomatoes, radishes and cotija cheese. Stir together and set aside.
- 2
For the dressing: in a small bowl, add olive oil, white wine vinegar, dried oregano, cilantro, sea salt, black pepper and lime juice. Whisk until combined.
- 3
Pour the dressing onto the mixed salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.