This is a delicious and really easy recipe to create with any cooked whole grains like quinoa, farro or barley.
First, cook your grains. For a cup of dry barley, bring to a boil 3 cups of water or vegetable broth and then simmer the grains for 50-60 minutes. Add a pinch of salt and any other aromatics (garlic, onions, herb) you wish to the water. For a nuttier taste, you can also roast the dry barley on a baking sheet for 10-15 minutes at 350C and then cook your grain as explained above (this step is not necessary yet it creates a really good taste).
As your grains are cooking, gather and chop all remaining ingredients:
- Spinach
- artichoke hearts
- Sun-dried tomatoes
- Parsley
- Fresh cherry tomatoes
- Fresh avocado
- Feta cheese
- Olive oil
- Radish sprouts ( not necessary yet adds a great spicy taste and crunchiness)
When your grains are almost ready, start sautéing at medium heat - in a separate pan- the sun-dried tomatoes with the spinach and artichoke hearts. The oil contained in the sun-dried tomatoes should be enough to sauté your vegetables.
After a few minutes, add the parsley and the fresh tomatoes (cut in 2) and sauté for a minute. Then, add, your grains, olive oil and the feta cheese. Add pepper to your taste.
Serve in a bowl or a plate and top with avocado slides and sprouts!
Feel free to sauté other vegetables that you have in your fridge like broccoli, carrots olives or any other leafy greens and adjust the quantity of each ingredients according to your taste and what you have at home.
Bon appetit!
Note: This dish was initially prepared by Genevieve, Blue Zones Project Food Environment Lead, for the Blue Zones Project Monthly Team Potluck Moai (oh and yes, this potluck moai was on Zoom during Shelter-in-place).
