Quinoa, Lentil & Roasted Barley Salad - Grains & Legumes Nutrition Council

Ingredients

• 1/2 cup red quinoa
• 1/4 cup black lentil
• 1/2 cup barley, soaked overnight
• 1/2 cup chickpeas, soaked overnight
• 1/2 cauliflower head, florets picked off
• 10 brussels sprouts, sliced in half
• 1 celery stick, cut in half
• 1 spring onion
• 2 cloves garlic, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 tablespoons olive oil
• 1 teaspoon paprika powder
• 1 teaspoon ground white pepper
• 1/2 cup parsley, chopped
• 6 mint leaves, chopped
• 1 pomegranate, seeds only, reserve for garnish
• 1/2 cup extra virgin olive oil
• 1/4 cup parsley, chopped
• 1/4 cup apple cider vinegar
• 1/4 lemon, juiced
• 1/2 teaspoon paprika powder
• 1/2 teaspoon ground white pepper