Barley and Kale Moroccan Salad with Pistachios
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Oooo, the flavours in this one are like yum, yum, yum. Barley is one of my favourite grains, I just love the chewy texture it has, so I thought why not try it in a fresh and flavourful Moroccan salad!
If you’ve never cooked barley before, no worries, it’s just about as easy as can be. Just add it to a pot with water, boil and then simmer covered until soft and chewy. It usually takes about 30-40 minutes to cook. For a grain, barley is quite the nutritional superstar.
It’s a good source of selenium, copper, chromium, magnesium, zinc, copper, phosphorus, niacin and other important minerals and antioxidants, plus it’s lower in calories than a lot of other grains, as well as higher in fibre. Did I mention it’s very inexpensive? Plant-power for the win!! Barley is actually an awesome grain to enjoy at breakfast, but more on that in another post!
Then there’s the kale. I won’t go in to the to the details of this nutritional powerhouse but it’s a good one, eat lots of it. We’ve also got some turmeric, nature’s medicinal superfood, healthy pistachios, antioxidant-rich red peppers and fresh parsley, health-promoting garlic and some sweet, plump raisins, just for fun!
PS. Pistachios aren’t cheap so feel free to sub them with pine nuts, chopped almonds or walnut pieces.
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Barley and Kale Moroccan Salad
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Prep Time: 10 mins -
Cook Time: 40 mins
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Total Time: 50 minutes
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Yield: 4-6 1x
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Category: Entree, Salad
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Cuisine: Vegan
Prep Time:
Yield:
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Pin RecipeIngredients
- 1 cup barley, uncooked
- 5 cups kale, de-stemmed and cut into small pieces
- 1 cup parsley, finely chopped
- 1 red pepper, diced
- 1/2 cup raisins
- 1/2 cup raw pistachio kernels, unsalted
- For the Dressing:
- 4 cloves garlic
- 3 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp paprika
- 3 tbsp olive oil
- 1 tsp maple syrup
- 1 tbsp water
- salt and pepper to taste
Instructions
- Cook the barley according to instructions.
- Add the kale, parsley and red pepper to a large bowl and mix well.
- Add the dressing ingredients to a blender or food processor, or use an immersion blender and mix until smooth. Pour over the kale mixture, stirring until the kale is well coated.
- Once the barley is cooked, drain any excess water and add to the rest of the ingredients.
- Fold in the raisins and pistachios.
- Enjoy!
Awesome recipe! I love kale!
I just discovered your blog through Kath’s blogging tips roundup, and I have to say your photos are GORGEOUS!! I’m excited to check out more of your content!
Just a head’s up… Barley IS gluten. It would be awful for someone who cannot eat gluten to eat this recipe. I would edit that to save someone who doesn’t know better from hurting themselves or others.
Looks great! I love salads like this. However, barley is one of the three primary gluten-based grains. Therefore, in almost all cases, foods made with barley will contain the gluten protein, so it’s not gluten-free.
Yes, of course. Honest mistake, I’m so used to my recipes being gluten-free I didn’t even think about it! I fixed it and will have to round-up all the pins to edit those. Thanks.
Made this for the first time this weekend – it was a hit! Love the flavours – will be keeping this as a regular dish to make. Thank you!
★★★★★