Do Try This At Home is a column by celebrated local chef Ned Bell. Each month, Ned provides us with a delicious recipe using the best of what’s local, sustainable, and in season.

Jumpstart the new year with this nutrient-dense salad, which is bursting with superfoods like blueberries and protein-forward ingredients like pumpkin seeds. This dish makes a perfect addition to weekly meal planning to help kick off a healthy and vibrant year.

There are three types of quinoa: golden, red, and black. They all taste the same, but mixed together, they look fantastic. Quinoa is a fantastic protein and is high in fibre, great for breakfast (like oatmeal), added into energy bars and salads, and as carbohydrate replacement for lunch or dinner. I also love pearl and pot barley, simply cooked in salted water and used instead of pasta; it adds a unique and tasty chew in your favourite dishes.

Ingredients

• 2 cups quinoa (red, black, or golden, or a mix), cooked
• 2 cups barley, cooked 
• ½ cup fresh or frozen BC blueberries 
• ¼ dried BC blueberries
• ¼ dried BC cranberries
• 2 tablespoons flax seed 
• 2 tablespoons hemp seed
• ¼ cup toasted pumpkin seeds
• ¼ cup toasted sunflower seeds 
• ½ cup nuts of your choice (BC hazelnuts, almonds, pistachios, pecans, or walnuts)
• 4 tablespoons BC honey or maple syrup
• 2 tablespoons apple cider vinegar
• 4 tablespoons BC Greek yogurt for garnish (optional)

Instructions

1. For the dressing, mix together the apple cider vinegar and honey or maple syrup. Add salt and pepper to taste.
2. For the salad, mix all the ingredients together in a bowl.
3. Drizzle the dressing overtop and toss.
4. This is a fantastic meal by itself! Or as a great side dish for roasted salmon, halibut, chicken, or steak.