Looking for the perfect grain salad to warm you up and keep you fuller for longer on these cold wintery days?

This toasted grain salad, adapted from a delicious dish by Cobram Estate Chef Kevin O’Connor, is rich in seasonal produce and fresh Australian Extra Virgin Olive Oil (AEVOO).

It’s not only super tasty, it’s a healthy, filling and versatile dish, ideal for lunches or family dinners… and so easy to make!

INGREDIENTS

½ cup AEVOO
1 cup mixed quinoa
1 cup barley
1 handful chopped dried apricots
1 handful sultanas
Fresh seasonal herbs – parsley, coriander, mint work best
Salt and pepper

METHOD

Cook the quinoa and barley as required. We love this step-by-step guide to cooking quinoa from Cookie and Kate, but we’d recommend adding a good slosh of AEVOO to the boiling water when cooking to add extra flavour and a boost of antioxidants.

Once the grains have been cooked and drained, heat some AEVOO in a pan on high, or drizzle some AEVOO onto your barbecue hot plate.

Throw the drained quinoa and barley into the pan or onto the hot plate and cook until you can smell the nutty aroma of the grains toasting.

Place the toasted grains in to a mixing bowl and add the dried apricots, sultanas, chopped fresh herbs and salt and pepper to taste. Slosh the remaining AEVOO into the bowl and mix.

Serve on its own, or as a side-dish with fish, pork and a green salad.