Barley, Quinoa and Spelt with Vegetables
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
4Person
Preparation time
80Min.
easy
Ingredients
- 200 g barley uncooked
- 50 g quinoa uncooked
- 50 g spelt uncooked
- 2 tomatoes
- 1 large leek
- 30 ml butter (or plant butter)
- 2 carrots peeled and cubed
- 2 baby courgettes (baby marrows), cubed
- 1 garlic clove crushed
- 100 g green beans
- 1 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
- 1 ml salt, to season
- Robertsons Black Pepper, to taste
- extra basil leaves to garnish
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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