Lemon-Soy Edamame Barley Bowl

Ingredients

• 4 cups cooked pearl or hulled barley*
• 4 1/2 cups water
• 1 1/2 cups shelled, organic edamame
• 2 cups wild baby arugula
• 2 blocks savory, baked, organic tofu (firm or extra-firm), cut into 3/4-inch cubes
• 1 ripe avocado, halved and thinly sliced

Instructions

1. Combine the barley and water in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 40 to 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly.
2. In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooled barley to the bowl and toss to coat.
3. Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.

* Hulled barley is barley in its most natural state, which means it needs to cook for quite a bit longer than pearl barley—1 to 1 1/2 hours longer. Pearl barley has the hull removed and is therefore less tough. Adjust your cooking time based on the variety you choose

Lemon Tamari Dressing

Ingredients

• 4 tablespoons low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• Juice of 1 lemon
• 1 tbsp dried oregano
• 1 tsp finely grated lemon zest (optional)

Instructions

1. In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the dressing to the bowl and toss to coat.