Measurements

• 1 cup Quinoa
• 1 cup Brown Rice
• 1/2 cup Barley
• 1 can
• 1 cup Cherry Tomatoes
• 1 cup Cucumbers
• 1/2 cup Red Onions, finely chopped
• 1 cup Bell Peppers
• 1/2 cup Carrots, grated
• 1/4 cup Parsley, chopped
• 1/4 cup Mint, chopped
• 1/4 cup Lemon Juice
• 1/4 cup Olive Oil
• Salt to taste
• Black Pepper to taste
• 1/2 cup Feta Cheese, crumbled
• 1/4 cup Sunflower Seeds

Preparation Method

• Cook quinoa, brown rice, and barley according to package instructions.
• Let grains cool to room temperature.
• In a large bowl, combine cooked grains, chickpeas, cherry tomatoes, cucumbers, red onions, bell peppers, and carrots.
• Add parsley and mint to the bowl.
• In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
• Pour dressing over the salad and toss to combine.
• Gently fold in feta cheese and sunflower seeds.
• Serve immediately or chill in the refrigerator for 30 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.