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"The Coconut-Quinoa-Barley Salad is Good, If We Might Add...!"

  • Danny Peter Flores
  • Jul 9, 2021
  • 1 min read

Updated: Dec 10, 2025

Ingredients:


A. Vineagrette Dressing: makes 1 cup

3/4 c. olive oil

1 tsp. sea salt

2 tblsp. pasteurized honey

1/4 c. apple cidre vineagre


B. Salada Ingredients:

1 c. of quinoa in 1 1/4 c. H2O

1/4 c. barley in 2 c. H2O

1/4 c. pasteurized honey

1/2 c. strawberries sliced

1/2 c. whole blueberries

1/2 c. raspberries sliced

1/2 lemon squeezed

1/4 c. pasteurized honey

6 oz. (1 packet) of "butong" shards or young coconut


Preparations:

Pre-soak the pearl barley cereal for 5 hrs. and then boil until cooked al dente by checking.

Cook the quinoa grains by boiling until done al dente by checking.

Prep by fine slicing strawberry halves, raspberry halves and whole blue berries.


Mix together olive oil, sea salt, pasteurized honey and apple cidre vinegar. Shake well together to drizzle on the salad ingredients.

(Taken directly from: RenewingAllThings.com.)


Toss in a bowl the ingredients of 2 cereals and then top and toss with fruit, pasteurized honey, raspberry-based vineagrette, the juice of 1 lemon, and from your local Filipino store take a package of young coconut meat shavings to complete the salad mix also referred to as shards of "butong".



 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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