Sprouted Barley Salad with Almonds and Apricots
  • 1 1/2Cups Sprouted Barley
  • 4 1/2Cups filtered water
  • 1-2Tablespoons organic olive oil
  • 1 Organic Red OnionThinly Sliced
  • 3/4Cup Dried ApricotsSliced (preferably unsulfured)
  • 1/2Cup Sprouted AlmondsSliced or Chopped
  • 2Tablespoons Chopped Fresh Organic Parsley
  • 1Cup Plain Organic Full-Fat Yogurt
  • 2 Tablespoons honey
  • 1 Organic Lemon, Juicedor 2 Tablespoons of lemon juice
  • 1/2Teaspoon ground cinnamon
  • 1/2Teaspoon Ground Turmeric
  • 1/2 Teaspoon sea salt
  • 1Pinch ground nutmeg
  1. 1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
  2. Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
  3. In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com