ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Grain Tabbouleh

Yield Makes 8 to 10 servings

Ingredients

  • 1 cup quinoa
  • 1 cup pearl barley
  • 1 cup wheat berries, faro, or spelt
  • 1/2 cup fresh lemon juice
  • 1/2 cup chopped fresh mint
  • 1 1/2 cups chopped fresh flat-leaf parsley
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, peeled and diced
  • 6 green onions, thinly sliced
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

How to Make It

  1. Cook each grain separately in 2 cups water and 1 teaspoon salt. Cover and bring to a boil. Turn heat to low; simmer quinoa 20 minutes, barley 35 minutes, and wheat berries 55 minutes, or until water is absorbed and grains are tender. Let sit, covered, 15 minutes. Combine grains in a bowl, and let cool. (Grains may be cooked up to 3 days in advance and refrigerated.) Stir in lemon juice and remaining ingredients.

The Vineyard Kitchen