Summer Grain Bowl with Lemon Basil Vinaigrette
This grain bowl shows off the best of summer's bounty with a medley of fresh fruits and vegetables. A zippy lemon basil vinaigrette make the flavors dance.
- 1 cup pearl barley, cooked according to directions
- 2 cups spinach or arugula
- 1/2 cup fresh blueberries
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh corn, raw
- 1/4 cup crumbled goat cheese
- 2 tbsp roasted sunflower seeds
Lemon Basil Vinaigrette
- 2 cups fresh basil
- 2 tbsp red wine vinegar
- 2 cloves garlic
- 1 whole lemon, zested and juiced
- 1/2 tsp kosher salt
- 1/2 cup extra virgin olive oil
Cook barley according to directions on package, drain and cool.
In a food processor, combine basil, garlic, red wine vinegar, lemon juice, lemon zest and salt. Pulse until combined. Then slowly drizzle in the olive oil with the machine on until thoroghly combined.
In a big bowl, layer barley and spinch or arugula with the tomatoes, corn and blueberries.
Top with crumbled goat cheese and sunflower seeds. Drizzle with lemon basil vinaigrette.
*The lemon basil vinaigrette will give you extra dressing leftover. I recommend it drizzled on salmon, chicken, tossed with pasta or as a salad dressing.
*You can use thawed, frozen corn in this recipe but it won't have the same texture and sweetness as the raw corn.
*The cooked barley will keep in your fridge for 4-5 days and you can also freeze it.