1vidella onion sliced into halve moonsas thinly as possible
juice from one large orange
3green onions, thinly sliced
¼cupsundried tomatoes sliced(or about 4 sundried tomatoes halves chopped)
3cups cooked barleyor other cooked grain - quinoa, rice
1bunchbasil and parsleychopped
½cupgrated parmesan cheese(optional or use a vegan substitute)
In a large bowl, add onions and cover with cool water. Swish the onions around a bit with your hand. The water will turn cloudy. Drain. Repeat. Pat the onions dry on a tea towel while you make the rest of the salad.
In a small bowl whisk together juice from one large orange with olive oil. Add salt and pepper to taste. Set aside
In a large bowl toss together barley, sundried tomatoe, green onions, toasted almonds and vidella onion slices, breaking up any clumps of grains if needed. Drizzle with dressing and toss again. Add parsley or basil and parmesan cheese. Toss well. Serve
This recipe starts with cooked grains. I often cook a batch of grains on the weekend (I use my rice cooker or instant pot) just to make quick work of recipes like this one. Before starting this recipe, consider that you will need time to cook the grains if you don't already have some ready. Refer back to the "How to Cook Barley" secion of this post.To make this recipe vegan, skip the parmesan cheese or use a plant-based substitute.