Adapted from: Clare Barboza
Prep time: 5 minutes (50 minutes if barley is uncooked)
Total time: 5 minutes / 50 minutes
Cook time: N/A
For Barley Bowl:
½ cup cooked barley
1 cup bean sprouts (any variety)
⅓ cup Cotija cheese (or queso fresco)
¼ cup sliced almonds, toasted
¼ tsp. kosher salt
1 small ripe avocado, peeled, pitted, and diced
freshly ground black pepper
For Lemony Yogurt Sauce:
½ cup plain yogurt
1 tsp. grated lemon zest
1 tsp. freshly squeezed lemon juice
1 tbsp. fresh chives, chopped
pinch of kosher salt
1. In a small bowl, stir the barley, sprouts, cheese, almonds, and salt together.
2. Whisk all the yogurt sauce ingredients together in a small bowl. (Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir because using.)
3. Scoop barley mixture into 2 bowls and top with the avocado and a few generous spoonfuls. Sprinkle with salt and serve.
Note: Cooking the barley the night before is a great time saver!