Quinoa, Lentil & Roasted Barley Salad

2 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 6

Preparation time: 15 minutes

Cooking time: 1 hour


  • 1/2 cup red quinoa
  • 1/4 cup black lentil
  • 1/2 cup barley, soaked overnight
  • 1/2 cup chickpeas, soaked overnight
  • 1/2 cauliflower head, florets picked off
  • 10 brussels sprouts, sliced in half
  • 1 celery stick, cut in half
  • 1 spring onion
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 tablespoons olive oil
  • 1 teaspoon paprika powder
  • 1 teaspoon ground white pepper
  • 1/2 cup parsley, chopped
  • 6 mint leaves, chopped
  • 1 pomegranate, seeds only, reserve for garnish
  • 1/2 cup extra virgin olive oil
  • 1/4 cup parsley, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 lemon, juiced
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon ground white pepper
  • 6 mint leaves, chopped


  1. Preheat fan forced oven to 180C.
  2. Cook red quinoa and black lentil together with 1 garlic clove and half a celery stick in a pot using twice the amount of water to the pulses. Cook for 20 mins until soft. Fluff with a fork and cool.
  3. At the same time, cook soaked chickpeas and barley in some water for 30 mins. Drain and add to a large oven proof dish.
  4. To the same dish, add the cauliflower florets, brussel sprouts, celery stick, garlic clove, ground cumin, coriander, paprika, white pepper, parsley and olive oil and mix well. Roast in the oven for 30 mins until the veggies start to brown, then remove.
  5. Stir in the cooked black quinoa, black lentil, pomegranate and mint leaves.
  6. For the dressing, mix together olive oil, parsley, apple cider vinegar, lemon juice, paprika, black pepper and mint leaves in a jar and shake until well mixed.
  7. Pour dressing over salad and mix well. Serve warm or cold.


For added spice, you can always add a sliced chilli into the salad dressing.

Recipe kindly provided by the 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Alison Victor, WA.

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