Spring Quinoa & Barley Salad

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Spring Quinoa & Barley Salad

I have a very long and extensive list of must-go-to restaurants.  I was able to check-off one of those restaurants,  Terrain Garden Café in Glen Mills, PA.  The meals at Terrain are carefully crafted with local and organic meat and produce.  My husband and I just celebrated our one year anniversary and I asked that we spend the afternoon together and have brunch at Terrain.

It was a great idea because we had a brunch reception for our wedding.  Like most restaurants, Terrain only serves brunch on the weekends.  Our anniversary fell on a Monday. Boo.

That’s okay!  I made lunch reservations.  We dropped off Baby T with Auntie S, picked up some beer and vino and headed to our destination.  I was so ready and so excited to pour over the menu and feast on the bounty of the land.

Fresh, warm bread in a flower pot.  Yes, please.

Fresh, warm bread in a flower pot. Yes, please.

I was close to stuffed after devouring the adorable and scrumptious bread pot (yummy, warm bread baked in a flower pot) and the cheese board was of generous portions and nothing short of delicious.

This recipe was inspired by the main dish that I ordered, the dayboat scallop salad.  I rarely pass up the chance to order scallops a.k.a. candy of the sea.  The scallops were served over a barley and quinoa salad with “farmer’s market vegetables, pickled red onion, local micro greens, apple-honey vinaigrette”

We are huge quinoa fans in this family and I loved this quinoa and barley salad which included asparagus and sugar snap peas and lightly dressed with vinaigrette.  This was my best attempt to recreate this dish.  I swapped out the sugar snap peas for frozen peas (because that’s what I had on hand).  I purchased “10 minute barley” at Trader Joe’s which significantly cut back the prep time.  I created my own apple vinaigrette. This recipe is about assembling ingredients that you can easily be made ahead if needed.  This is a great side dish for a BBQ or picnic. Continue reading

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Apple Vinaigrette

Just drizzled some of this tasty and fresh vinaigrette on a yummy and healthy Spring quinoa and barley salad.

In a blender, add…

1/2 c. extra virgin olive oil
1/2 c. apple juice
1/4 c. apple cider vinegar
1/4 c. fresh squeezed lemon juice
1 TB honey
1 TB Dijon mustard
1 tsp salt
½ tsp ground black pepper

…and mix!

Add to salads, vegetables or use as a marinade.

Enjoy!