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-100g quinoa
-100g pearl barley
-100g buckwheat
-1 avocado
-a can of cannelloni (white kidney) beans
-a couple of handfuls of spinach
-a couple of handfuls of kale
-a handful cranberries
-a handful of nuts
-half a lemon
-balsamic vinegar dressing
-a handful of fresh mint
First cook all of the grains:
Pearl barley - Rinse before cooking. Place 100g into a large saucepan with 500ml of water on a high heat. Bring to the boil and boil for 10 minutes.Reduce the heat to low and simmer for 50 minutes. It should be soft but firm to the bite.
Buckwheat-Bring 500ml of water to the boil in a large saucepan on a high heat then add the buckwheat. Stir, cover with lid and reduce to a low heat and simmer for 20 minutes. When cooked stand for 10 minutes.
Quinoa-Rinse 100g of quinoa thoroughly in cold water. Bring 300ml of water to the boil in a large saucepan over a high heat. Stir then cover with a lid and reduce the heat to low and leave to simmer for 20 minutes.
While these are cooking cook the edamame and green beans in the microwave for 4 minutes. After this pop the edamame beans out of the pod and add cannelloni (white kidney) beans. Chop up the nuts and add this to the bowl. Then sprinkle in a hand full of dried cranberries and chopped kale and spinach. Sprinkle in a bit of linseed/ flaxseed. Add fresh mint.
Wait until the grains are all cold and then mix it into the salad. Lastly at the last minute before you serve , slice the avocado. Then put the dressing onto the salad and you're done!
