Quinoa, Black Lentil & Roasted Barley Salad with Chickpeas, Cauliflower, Brussels sprouts and Pomegranate in Apple Cider Vinegar

Serves: 6

Difficulty of recipe preparation: Easy

Preparation time: 15 mins

Cooking time: 1 hour


  • ½ cup red quinoa
  • ¼ cup black lentil
  • ½ cup barley, soaked overnight
  • ½ cup chickpeas, soaked overnight
  • ½ cauliflower head, florets picked off and hard stem discarded
  • 10 brussel sprouts, sliced in half
  • 1 celery stick, cut in half
  • 1 spring onion
  • 2 cloves garlic, roughly chopped
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 4tbs olive oil
  • 1tsp paprika powder
  • 1tsp ground white pepper
  • 1/2 cup parsley, chopped
  • 6 mint leaves, chopped
  • 1 pomegranate, seeds only, reserve for garnish
  • 1/2 cup extra virgin olive oil
  • 1/4 cup parsley, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 lemon, juiced
  • 1/2tsp paprika powder
  • 1/2tsp ground white pepper
  • 6 mint leaves, chopped


  1. Preheat fan forced oven to 180 degrees Celsius.
  2. Cook red quinoa and black lentil together with 1 garlic clove and half a celery stick in a pot using twice the amount of water to the pulses. Cook for 20 mins until soft. Fluff with a for and cool.
  3. At the same time, cook soaked chickpeas and barley in some water for 30mins. Drain and add to a large oven proof dish.
  4. To the same dish, add the cauliflower florets, brussel sprouts, celery stick, garlic clove, ground cumin, coriander, paprika, white pepper, parsley and olive oil and mix well. Roast in the oven for 30 mins until the veggies start to brown, then remove.
  5. Stir in the cooked black quinoa, black lentil, pomegranate and mint leaves.
  6. For the dressing, mix together olive oil, parsley, applecider vinegar, lemon juice, paprika, black pepper and mint leaves in a jar and shake until well mixed.
  7. Pour dressing over salad and mix well. Serve warm or cold.

Additional information/tips

For added spice, you can always add a sliced chilli into the salad dressing.

View another Recipe

Adai: Mixed Lentil Indian Bread

Anytime Cannellini, Kale and Chorizo

Apple and Cinnamon Chickpea Cake

BARA Nepalese Lentil Patties

Beetroot Hummus

Black Bean and Mushroom Tacos with Tomato and Lime Salsa

Black Beluga Lentil Salad

Cauliflower Dhal

Chicken, Pumpkin and Chickpea Modern Pilaf

Chicken Soup with Kidney Beans & Coriander

Chickpea and Coconut Pudding

Chickpea Brownies

Chickpea, Pumpkin, Leek and Feta Burgers

Chickpea, Split pea and Black Pea Waffle with Medely Tomatoes and Local Yogurt

Choc Mocha Layer Cake with Marshmallow-‘Cream’ Frosting (egg & dairy free) and Honey Lentil Toffee

Chocolate Brownie

Curried Chickpea Stacks

Dorper Lamb in Lupin and Za’tar Crust with Sweet Potato and Lupin Salad Moroccan Flavours (Gluten free)

Eggplant, Lentil and Pomegranate Casserole

French Lentil Bolognaise

Fresh Lentil Mango Quinoa

Golden Lentil Soup with Crunchy Chickpeas

Green Lentil Salad

Healthy Nachos


Indian-style Lentil Cottage Pie

Jalapeno and Lime Hummus

Lemony Lentil and Coriander Rice Paper Rolls

Lentil and Lamb Soup

Lentil Balls with Tagliatelle, Greens and Lemon Pesto

Lentil, Brussels Sprout and Macadamia Salad with Crispy Jerusalem Artichoke Chips

Lentil Cakes

Lentil Cakes

Lentil Goulash Soup

Lentil Moussaka

Lentil Nut Patties (vegan and low FODMAP)

Lentil San Choy Bau

Lentil Soup

Lupenta, Tomato , Coconut Chutney

Lupin Brownies

Lupin, Lemon and Parsley Encrusted Prawns on a bed of Garlic Lupin Puree

Mallee Smashed Chickpea & Horseradish Combo

Mamie’s Lentils

Middle Eastern Chickpea and Lentil Tagine

Mighty Moroccan Lentil sliders

Mushroom and Bean Burgers

Pazuki Soup (Adzuki Bean and Smoked Pork Soup

Peanut Butter Bean Brownies

Quinoa, Black Lentil & Roasted Barley Salad with Chickpeas, Cauliflower, Brussels sprouts and Pomegranate in Apple Cider Vinegar

Red Curry Lentil Bites

Red Lentil & Ratatouille Pie

Red Lentil Spaghetti Sauce

Red Velvet Brownies

Rustic Lentil, Lamb & Red Wine Pie

Salty Gooey Bean, Peanut Butter and Jelly Blondies

Spicy Lentil Cake

Spicy Lentil Soup

Spicy Lentil Stuffed Tomatoes

Split Green Pea Soup with Scallops, Bacon, Quinoa & Black Lentil Parmesan Crisps

Split Green Peas Curry

Thai-roasted Pumpkin, Lentil & Ricotta Parcels.

The Pulse Stew

Tomato Lentils

Tradies’ Crispy Egg Loaf

Veal Shank with Braised Mixed Pulses, Pickled Radish and Wilted Kale