Bring vegetable stock to a boil in a large sauce pan. Add Quick Cooking Barley and simmer for 10 minutes under tender.Let cool. Once barley is cool, add green onions, red pepper, and sour cherries/saskatoons. Add dressing. Toss to combine. Stire in cashews and sunflower seeds.
Dressing: in large bowl, whisk together canola oil, soy sauce, lemon juice, mustard, garlic, salt and pepper.
Tip: can be made up to 3 days in advance. Keep covered in refrigerator