Barley and Avocado Salad with Japanese Baked Sesame Sauce

Name: Barley and Avocado Salad with Japanese Baked Sesame Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Barley; 100g Quinoa; 2 pcs Avocado; 6 Cherry tomato; 150g pumpkin; Some Japanese Baked Sesame Salad Dressing

by Jianierrrrrr

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

This salad uses Pearl Barley, which is different from traditional Chinese barley. Barley is actually barley that has been husked. After cooking, it looks good and is not rotten and chewy. Coupled with the very healthy quinoa squash and avocado, it is definitely a very delicious salad~"

Ingredients

150g Barley
100g Quinoa
2 pcs Avocado
6 Cherry Tomato
150g Pumpkin
Some Japanese Baked Sesame Salad Dressing

Barley and Avocado Salad with Japanese Baked Sesame Sauce

1. Soak the barley in cold water the night before washing. Wash quinoa and soak in 1.5 times water for 15 minutes

2. The soaked barley is placed in a soup pot and boiled with 3 times the amount of water. After the high heat is boiled, slowly simmer on a low heat, about 30 minutes or after tasting, it feels soft enough. After cooking, remove the water and set aside to cool.

3. Pour the quinoa and the soaked water into a small pot and boil on high heat. Turn to medium heat and cook for about 15 minutes. Turn off the heat for 5 minutes. Or until the quinoa is boiled.