My countdown to bounce (April 08/ 2021) starts correct now with this Mexican quinoa salad by faro and barley. It’s full of light with refreshing ingredients like cucumbers, tomatoes and radishes every mixed in with some of my favorite Mexican flavors like citrusy lime juice, bright cilantro and salty cobia cheese.
For the bottom, I integrated three types of grains: quinoa, faro and barley.
I decided to use every of these grains because I really like having the different textures in the dish.
I’m absolutely obsessed with the texture of faro. It looks a bit like russet rice, other than its thicker, chewier with has a slight nutty flavor. The texture reminds me of biting keen on some al dente pasta – chewy and so freaking mouth-watering. It’s simple to prepare – just boil it with then let it simmer for 30 actions or so – and you can eat it cold or hot. I was able to find it at my local grocery store after that to the bags of specialty grains, but you can’t find it, I oppose buying the Bob’s Red Mill brand on Amazon.
The second grain I use was barley. It’s effectively the first time I’ve cooked barley near I was pleasantly surprised its soft surface that’s similar to rice. It’s simple to cook – just a stock pot with some water – and full of fiber that will be you full for longer. You can find it at your grocery store next to the faro, or get it on Amazon here.
Last but not smallest amount, there’s quinoa. Quinoa is actually a sow, but people think it’s a grain so I’m just going to go with it. It’s a total protein which makes it a great option for vegetarians look to up their protein intake or people looking to cut back on the amount of meat they drink. Its feathery like couscous other than is slightly crunchy and nutty in taste. It’s also gluten free. Quinoa has been very well-liked for a few years now and you’ll likely be able to find it at your local grocery store. You can also get it on Amazon here.