This is what I’ve been taking for lunch all week.  This salad has a lot of different tastes going on, which keeps me from getting bored.  I think you can also alter it a lot based on what you like and what you have around.  Switch the edamame for chickpeas, or cherries instead of the grapes, couscous instead of barley…you get the idea.

Barley Power Salad

Serves 4

Adapted from Prevention RD

• drizzle of extra virgin olive oil
• 1 small red onion, thinly sliced
• 1 cup uncooked barley
• 3 cups water
• 1 tsp salt
• 2 cups shelled edamame, thawed
• 3 oz crumbled blue cheese
• 1 1/2 cups grapes, halved
• 1/2 cup walnuts, toasted and chopped
• drizzle of balsamic vinaigrette

In a medium sized pot, heat olive oil over medium heat.  Once the pot is hot, add the sliced red onion.  Allow onion to soften and just begin to brown.  Remove onion from the pot.  Return the pot to the heat and add the uncooked barley.  Toast the barley for a few minutes until fragrant, stirring frequently.  Add water and salt and allow to cook until barley is tender and water has been absorbed.

In a large bowl, mix together onion, barley, edamame, and blue cheese.  Add remaining ingredients just before serving.  Since I take this to work, I wait to add the grapes, walnuts and balsamic until the morning when I’m packing my lunch.  This just keeps things from getting soggy.