Barley and Avocado Salad with Japanese Toasted Sesame Dressing

Overview

This salad uses pearl barley, which is different from traditional Chinese barley. Barley is actually barley with the husks removed. It looks nice and chewy after being cooked. Coupled with very healthy quinoa, pumpkin and avocado, it is definitely a very delicious salad~

Tags

• cold dishes
• old man
• western food
• dinner
• students
• avocado
• barley
• cherry tomatoes
• japanese toasted sesame salad dressing
• pumpkin
• quinoa

Ingredients

Steps

1. 1 Wash the barley and soak it in cold water the night before. Wash the quinoa and soak it in 1.5 times water for 15 minutes

   

2. 2 Put the soaked barley into a soup pot and cook with 3 times the amount of water. After boiling over high heat, cook slowly over low heat for about 30 minutes or until you taste it and feel it is soft enough. After cooking, remove the water and set aside to cool.

   

3. 3 Pour the quinoa and soaking water into a small pot and bring to a boil over high heat, then turn to medium heat and simmer for about 15 minutes, then turn off the heat and simmer for 5 minutes. Or until the quinoa is cooked.

   

4. 4 Steam the pumpkin in the microwave until it becomes soft and a fork can be easily inserted into the meat.

   

5. 5 Cut tomatoes and avocado into small pieces and add to salad bowl.

   

6. 6 Add the steamed pumpkin, cooked barley and quinoa, and finally stir in the ready-made sesame sauce and serve.