This spiced barley salad with pine nuts and raisins is nutritious, delicious, and simple to make. Packed with fiber and protein, enjoy it alone, as a side dish, or on top of salad!
It’s an easy dish to meal prep (great for lunches!), and is extra tasty with a dollop of creamy Greek yogurt on top.
I threw this recipe together one night when looking for something fast and satisfying to pack the rest of the week for lunch. Mission: accomplished!
Grain Salad with Raisins and Pine Nuts
This salad may seem a little different than a typical grain salad, but the flavors are delicious together and it’s a great way to mix things up if you’re sick of eating the same old thing for lunch!
The spices take the flavor to the next level, and the turmeric adds a nice anti-inflammatory boost, too. Definitely can’t go wrong with that!
This healthy barley salad is vegetarian, too, as it uses vegetable stock. But you can use chicken stock instead if that’s what you have on hand. Either way works!
To make this recipe, you’ll need:
- barley (I used dry quick-cooking barley here. You can also use another whole grain, like quinoa, bulgur, or brown rice.)
- vegetable broth (you can swap this out for chicken broth if you prefer)
- olive oil
- bell pepper
- navy (white) beans, canned
- raisins (or dried cranberries)
- pine nuts
- spices: ground turmeric, cumin, ginger, cinnamon, curry powder, black pepper
And if you like things spicy, add a little hot sauce to taste!
How to Make Barley Salad
To make this recipe, cook your barley (or other whole grain) according to the package directions. Generally, quick-cooking dry barley should be boiled for 10-12 minutes until tender. Set aside.
In a skillet, saute the rest of the ingredients together for a few minutes, then stir in the cooked barley. That’s it – super easy!
Don’t forget the hot sauce and a dollop of plain Greek yogurt, if you want!
Not a fan of barley? This recipe will work well with brown rice or couscous, too. You can also use dried cranberries instead of raisins, and/or toss in some leafy greens like spinach or arugula.
How to Store Barley Salad
To store barley salad, place in an airtight container in the refrigerator for up to 5 days. Just make sure to wait until you’re ready to eat to add the Greek yogurt!
You’ll find the full spiced barley salad recipe at the bottom of this post. Hope you enjoy!
Love fast and easy recipes? Here are some others to try:
- Easy Coconut Curry
- Strawberry and Fennel Barley Salad
- Sweet Potato & Lentil Coconut Curry
- Walnut and Mushroom Vegetarian Enchiladas
- Easy Lentil Veggie Burgers
- 1 cup dry quick cooking barley (or other whole grain)
- 1 cup vegetable broth
- 1 cup water
- 1 Tbsp. olive oil
- 1 to 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15.5 oz) can navy beans, drained and rinsed
- 1/4 cup raisins (or dried cranberries)
- 1/4 cup pine nuts
- 1/2 tsp. ground turmeric
- 1/4 tsp. each of: cumin, ginger, cinnamon, curry powder, black pepper
- Hot sauce to taste!
- In a medium sized pot, add barley (or brown rice/couscous), vegetable broth, and water.
- Bring to a boil, then reduce to a simmer, cover, and let cook for as long as the package directs (usually between 10-20 minutes). Stir occasionally until all liquid has been absorbed and the barley is fluffy.
- Add all other ingredients into a large saute or stir fry pan. Stir ingredients together over medium high heat for about 3 minutes, then add in the cooked barley.
- Stir until evenly mixed. Serve warm as is or with fresh greens; top with hot sauce and/or plain Greek yogurt, if desired.