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Summer Grain Bowl with Lemon Basil Vinaigrette

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Level: Easy

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Description

This grain bowl celebrates the best of summer’s bounty with plump blueberries, cherry tomatoes, and sweet corn paired with a vibrant lemon basil vinaigrette.

Ingredients

  • 1 cup Cooked Pearl Barley
  • 2 cups Fresh Spinach Or Arugula
  • ½ cups Fresh Blueberries
  • ½ cups Cherry Tomatoes, Halved
  • ½ cups Fresh Corn, Raw
  • ¼ cups Crumbled Goat Cheese
  • 2 Tablespoons Roasted Sunflower Seeds
  • 2 cups Fresh Basil
  • 2 Tablespoons Red Wine Vinegar
  • 2 cloves Garlic
  • 1 whole Lemon, Juiced And Zested
  • ½ teaspoons Kosher Salt
  • ½ cups Extra Virgin Olive Oil

Preparation

Cook barley according to directions on package, drain well.

In a food processor, combine basil, garlic, red wine vinegar, lemon juice, lemon zest and salt. Pulse until just combined. Then with the machine running, slowly drizzle in the extra virgin olive oil until thoroughly combined.

In a big bowl, layer the spinach, barley, cherry tomatoes, corn and blueberries.

Top with crumbled goat cheese and sunflower seeds. Drizzle with lemon basil vinaigrette.

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