Mexican Quinoa Salad with Farro and Barley

🥄 Ingredients

• 1 cup quinoa, (cooked)
• 1 cup farro, (cooked)
• 1 cup barley, (cooked)
• 1/2 large cucumber, (chopped)
• 1 cup baby tomatoes, (halved)
• 1/2 cup radishes, (chopped)
• 1/3 cup crumbled Cotija cheese
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 cup cilantro (chopped)
• pinch of sea salt
• pinch of ground black pepper
• 1 medium lime, (juiced (about 2 tablespoons))

👨‍🍳 Instructions

1. 1

   In a large bowl, add quinoa, farro, barley, cucumbers, tomatoes, radishes and cotija cheese. Stir together and set aside.

2. 2

   For the dressing: in a small bowl, add olive oil, white wine vinegar, dried oregano, cilantro, sea salt, black pepper and lime juice. Whisk until combined.

3. 3

   Pour the dressing onto the mixed salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.