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Barley, Quinoa and Spelt with Vegetables

Barley, Quinoa and Spelt with Vegetables

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A nutritional powerhouse of a meal! Five different grains and pulses go into this delicious vegan dish, including quinoa and spelt, which are some of the ancient grains on our list of Knorr Future 50 Foods. You can add other veggies of your choice to this dish – how about baby spinach, watercress or seasonal asparagus? Serve hot with a drizzle of vibrant basil oil, or cold as a salad with your favourite Knorr salad dressing.

Feeds
4People
Preparation time
80Min.
Difficulty
easy

Ingredients

ungrouped
200 g barley uncooked
50 g quinoa uncooked
50 g spelt uncooked
2 tomatoes
1 large leak
30 ml butter
2 carrots peeled and cubed
2 baby marrows cubed
1 garlic clove crushed
100 g green beans
Knorr Vegetable Stock Pot
125 ml water
60 ml extra virgin olive oil
handful of fresh basil leaves
410 g tinned lentils drained
410 g tinned butter beans drained
250 ml cooked peas
salt and pepper to taste
extra basil leaves to garnish

Preparation method

ungrouped
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, the KNORR Vegetable Stock Pot 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.

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