Barley Salad
Servings: 4
Calories: 370kcal
Ingredients
- 1 cup Pearl Barley
- 500 grams Shrimps
Vegetables
- 1 cup Baby tomatoes – halved.
- ½ cup Red onion – finely chopped.
- 3 Garlic cloves – finely minced.
Condiments
- 4 tbsp Tomato paste
- 4 tbsp Butter
- 1 tsp Balsamic Vinegar
- 2 tbsp Lime juice
Spices
- Salt and pepper to taste
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- 1/2 tsp Smoke Paprika powder
- 1/4 tsp Black pepper powder
Garnishes
- ¼ cup Parsley – chopped.
Instructions
- Cook the Barley: Rinse barley, add to a pot with 4 cups of water, and bring to a boil. Reduce heat, cover, and simmer for 35 minutes until tender. Drain any excess water and set aside.
- Prepare the ingredients: Shell and devein the shrimp; wash and refrigerate. Slice onion, mince garlic, and chop parsley. Halve baby tomatoes.
- Saute: In a wok, heat butter over medium-low. Sauté onion and garlic for 7-8 minutes until caramelized.
- Add the spices: Once onions and garlic are golden, add shrimp and season with cumin, smoked paprika, black pepper, garlic powder, and salt. Cook shrimp for 2 minutes on each side until pink.
- Add in the condiments: Stir in tomato paste, parsley, barley, lime juice, balsamic vinegar, and baby tomatoes. Toss to combine and serve immediately.
Nutrition
Calories: 370kcal | Carbohydrates: 59g | Protein: 32g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 201mg | Sodium: 392mg | Potassium: 726mg | Fiber: 9g | Sugar: 10g | Vitamin A: 582IU | Vitamin C: 14mg | Calcium: 152mg | Iron: 4mg