Arugula and Barley Bowl
The best recipe for Arugula and Barley Bowl
Servings 4
Calories 598kcal
Cost $
Ingredients
- For the barley:
- 3 cups water
- 1 cup uncooked barley
- For the dressing:
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 tablespoons tahini
- 2 tablespoons pure maple syrup
- zest of 1 lemon
- juice of 1 lemon
- 1 tablespoon minced shallot
- sea salt and pepper to taste
- For the salad:
- 4-6 cups arugula
- 1 cup toasted sliced almonds
- 1 avocado sliced
- ¼ cup grated romano cheese optional
Instructions
- In a medium pot, bring water to a boil. Add barley, cover and reduce heat. Simmer for 30-40 minutes or until most of the water is absorbed and barley is tender. Remove from heat, transfer to a large bowl and allow to cool. If in a rush to cool barley, spread evenly on a cookie sheet and place in the refrigerator.
- For the dressing:
- Whisk together evoo, water, tahini, maple syrup, lemon zest, lemon juice and minced shallot. You can whisk together by hand or in a blender. Add sea salt and pepper to taste.
- Assemble salads with a scoop of cooled cooked barley, arugula, toasted almonds and avocado. Add cheese if desired. Drizzle with dressing and enjoy :)
Notes
Kid-Friendly Tip: I’m a big proponent of not cooking two meals at night, one for the kids and one for the parents. Being a short order cook and preparing whatever your kids want may lead to poor food choices, and takes up too much time :) Noah isn’t into salads (yet!), but he does love avocados and barley. So for this meal I made him a bowl with the barley drizzled with olive oil and sea salt and a side of sliced avocados. Then, I steamed a batch of edamame for protein, which we all shared :)
Nutrition
Calories: 598kcal | Carbohydrates: 53g | Protein: 15g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 103mg | Potassium: 765mg | Fiber: 15g | Sugar: 8g | Vitamin A: 589IU | Vitamin C: 9mg | Calcium: 210mg | Iron: 4mg