Fresh Barley Salad - cooking recipe

Ingredients

1 cup pot barley, uncooked
2 cups water
1 cup vegetables
1 teaspoon dried oregano
2 teaspoons dried basil
2 tablespoons white wine vinegar
1 tablespoon yogurt
1 tablespoon Dijon mustard
1 tablespoon agave nectar
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup olive oil
salt and pepper
Optional
any of your favorite vegetables (i used red bell pepper, sauteed zucchini, sauteed mushroom, cucumber, peas, red onion and tomato)
parmesan cheese
chopped mint
olive

Preparation

Cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. If barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
Meanwhile chop and/or saute and vegetables you want to use in your salad.
Mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. Add more or less vinegar and olive oil to reach a desired consistency.
When barley is cooked combine with veggies and top with dressing. Salt and pepper to taste.
Serve garnished with parmasan, mint, and/or olives.