Combine barley, water, and salt in a medium pot. Bring to a boil. Cover and simmer for 20 minutes, then remove from heat and let sit for 5 minutes before fluffing with a fork. The barley will be very soft and chewy.

Meanwhile, prepare the pesto. Pulse the hemp seeds and garlic in a food processor. Add kale, and pulse until finely chopped. Add lemon juice, salt, and pepper, and pulse once more. Drizzle in olive oil with blades running, and processes until you reach desired consistency. Set aside.

In a large sautee pan, combine the garlic, lemon wedges, and 1 tbsp. olive oil over medium heat. Cook until the garlic begins to brown, about 2-3 minutes.

Add the spinach, and cook until wilted.

Combine barley and 3 tablespoons of pesto in the same pot; stir to coat evenly.

Divide spinach and barley evenly between plates. Add more pesto to top as desired.

Enjoy!