Mexican Quinoa Salad with Farro and Barley

Mexican Quinoa Salad with Farro and Barley (Nightshade-Free Recipe Analysis)

This Mexican Quinoa Salad with Farro and Barley is healthy, easy to make and makes a great vegetarian side dish or lunch in under 30 minutes.

Full recipe at www.isabeleats.com

Serving

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Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

922g

Ingredients

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1 cup quinoa, (cooked)

1 cup (185g) Quinoa, Cooked

185g
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1 cup farro, (cooked)

1 cup (182g) Farro

182g

Ingredients

FARRO (WHEAT).

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1 cup barley, (cooked)

1 cup (157g) Barley, Pearled, Cooked

157g
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1/2 large cucumber, (chopped)

0.5 large (8-1/4" long) (140g) Cucumber, Peeled, Raw

140g
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1 cup baby tomatoes, (halved)

1 medium (10g) Carrots, Baby, Raw

10g
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1/2 cup radishes, (chopped)

0.5 cup (58g) Radishes, Raw

58g
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1/3 cup crumbled Cotija cheese

0.33 cup (40g) Cheese, Mexican, Queso Cotija

40g
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1/4 cup olive oil

0.25 cup (54g) Oil, Olive, Salad Or Cooking

54g
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1/4 cup white wine vinegar

0.25 cup (60ml) White Wine Vinegar

60g

Ingredients

WHITE WINE VINEGAR (DILUTED WITH WATER TO 5% ACIDITY), POTASSIUM METABISULFITE (A PRESERVATIVE)

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1/2 teaspoon dried oregano

0.5 tsp (0.5g) Spices, Oregano, Dried

0.5g
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1/4 cup cilantro (chopped)

0.25 cup (4g) Coriander (cilantro) Leaves, Raw

4g
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1/4 tsp pinch of sea salt

0.5 g (0.5g) Salt, Table

0.5g
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1/4 tsp pinch of ground black pepper

0.5 g (0.5g) Spices, Pepper, Black

0.5g
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1 medium lime, (juiced (about 2 tablespoons))

2 tbsp (30g) Lime Juice, Raw

30g