Barley, quinoa and spelt with vegetables and basil oil

Barley, quinoa and spelt with vegetables and basil oil

A light, refreshing recipe to awaken the senses plus it’s a nutritional powerhouse of a meal! Five different grains and pulses go into this delicious vegan dish, including two ancient grains, quinoa and spelt. You can add other veggies of your choice to this dish – how about these delicious South African Summer veggies – baby spinach, watercress or asparagus? Serve hot with a drizzle of vibrant basil oil, or cold as a salad.

What You’ll Need:

  • 200g uncooked barley
  • 50g uncooked quinoa
  • 50g uncooked spelt (optional)
  • 2 ripe tomatoes
  • 1 large leek
  • 30ml butter
  • 2 carrots, peeled and cubed
  • 2 baby marrows, cubed
  • 1 clove garlic, crushed
  • 100g young green beans
  • vegetable stock
  • 125ml water
  • 60ml extra-virgin olive oil
  • a handful of fresh basil leaves
  • 1 x 410g tin cooked lentils, drained
  • 1 x 410g tin butter beans, drained
  • 250ml cooked peas
  • salt and ground black pepper
  • extra basil leaves, to garnish

How to make:

  1. Cook the barley, quinoa and spelt separately, according to the instructions on the packets. Drain and set aside.
  2. Place the tomatoes in a bowl of boiling water for a few minutes, then slip off their skins, remove the seeds and cut into cubes. Set aside on a plate.
  3. Cut the leeks into long thin strips. Heat the butter in a pan and gently cook the leek strips for 2 minutes.
  4. Add the carrots and baby marrows and cook for 6 minutes. Add the garlic and cook for a further minute.
  5. Add the green beans, vegetable stock and 125ml water to the pan and cook, stirring, for a minute or two, or until the beans are bright green and the contents of the stock pot have dissolved. Remove the pan from the heat.
  6. Create a basil infusion by placing the olive oil and basil leaves in a blender and whizzing to create a smooth green oil.
  7. To assemble the dish, tip the cooked barley, quinoa and spelt into a large mixing bowl. Add the drained lentils and butter beans, and the cooked peas. Finally, add all the cooked vegetables and the reserved tomato cubes. Toss well to combine and season to taste with salt and black pepper.
  8. Transfer to a serving platter, drizzle with the basil oil and garnish with extra basil leaves.


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