California Barley Bowl with Lemony Yogurt Sauce

Ingredients

• 0.3 cup almonds toasted sliced
• 1 small avocado diced pitted ripe peeled sliced
• 1.5 cups barley cooked
• 1 cup mung bean sprouts (I like mung bean sprouts)
• 2 servings pepper black freshly ground
• 0.3 teaspoon kosher salt 
• 0.3 cup cotija cheese crumbled
• 2 servings salt 
• 2 servings yogurt 

Equipment

• bowl

Directions

1. In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce.
2. Sprinkle with flaky salt and pepper and serve.
3. Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.
4. Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.