Barley Salad with Curried Yogurt Dressing

I think barley might be underrated in my world. Whenever I eat it, I enjoy it immensely but tend to choose quinoa or rice much more often. Barley is super-nutritious and fairly quick-cooking needing only a 20-minute simmer. It also has that satisfying chew to it.

Besides the healthy whole grain of the barley, this salad is chock full of good things. You've got the one-two soy punch of edamame and tofu along with pretty red bits of bell pepper, golden apricots and toasty almonds. The whole thing is cloaked in a creamy curry dressing.

It might just be my personal preference but I think this salad is best when served slightly warm. If all the ingredients are prepped, and all that's left to do is cook the barley, stir it all together and the warmth of the barley will heat everything perfectly.

For 4-6 servings:
6 ounces fried or baked tofu, cubed1¼ cups pearled barley, rinsed1 cup cooked, shelled edamame6 dried apricots, chopped1 small red bell pepper, chopped1/2 cup sliced almonds, toasted6 tablespoons plain, Greek-style yogurt3 tablespoons mayonnaise1 teaspoon curry powderJuice of half a lemon

Rinse the barley several times in cold water. Place in a saucepan and cover with 3-4 inches of cold water and a large pinch of salt. Bring to a boil over high heat. Reduce to a simmer and cook for about 20 minutes. Taste the barley, it should be soft but still chewy. Drain in a colander and set aside.

In a large bowl, whisk together the yogurt, mayo, curry powder and lemon juice. Add the barley, tofu, edamame, bell pepper, and apricots and stir so that the ingredients are thoroughly coated with the dressing. Season liberally with salt and freshly ground pepper to taste. Stir again, sprinkle with the almonds and serve.