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.

Print Recipe Pin Recipe

Course Dinner, Lunch

Ingredients

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

Instructions

Cook the barley, quinoa and spelt separately, according to the instructions on the packets. Drain and set aside.
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.
Cut the leeks into long thin strips. Heat the butter in a pan and gently cook the leek strips for 2 minutes.
Add the carrots and baby marrows and cook for 6 minutes. Add the garlic and cook for a further minute.
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.
Create a basil infusion by placing the olive oil and basil leaves in a blender and whizzing to create a smooth green oil.
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.
Transfer to a serving platter, drizzle with the basil oil and garnish with extra basil leaves.

Keywords ancient grains recipes, barley recipe, butter beans recipe, HEALTHY RECIPES, healthy salad recipe, PLANT BASED RECIPES, quinoa recipe, salad recipe, spelt recipe, summer salad recipe, summer veggies recipe, vegan dish, Vegan recipes

Recipes we’re loving:

Not So Baby Bliss

Fancy a delicious cocktail to toast your favourite vegetable? Grab a pack of McCain frozen Baby Carrots from the freezer and whip this up! This recipe was created by renowned Cape Town mixologist Roxanne Read.

Vegan Pumpkin Arancini with Pumpkin Seed Sage Pesto Sauce

Discover this simple Vegan Pumpkin Arancini Balls recipe featuring a crispy coating and a delicious pumpkin and sage risotto filling. This dish was showcased by Chef Ru Ferosa, a private chef and owner of Utano Kitchen in Cape Town, South Africa, at this year’s Good Life Show—Africa’s leading event for food, drink, and conscious living.

Snack Medley: Cassava Chips, Bean Balls, and Roasted Jugo Beans & Chickpeas

This Snack Medley Recipe for Cassava Chips, Bean Balls, and Roasted Jugo (Bambara) Beans & Chickpeas, demoed by Siphiwe Sithole at this years Good Life Show turns cassava root, bambara beans, and chickpeas into crispy, flavourful bites. These perfectly seasoned treats serve as a delightful and quick appetiser or snack option.

Umqa

Umqa is a beloved traditional side dish from the Xhosa culture. This recipe, crafted by Chef Siyabulela Kobo, showcases a delightful mix of Butternut Mat, sautéed Butternut cubes, and Butternut purée, all beautifully enhanced by a crunchy crumble made from Butternut peels and seeds.