Quinoa and Farro blended with a lime vinaigrette makes a perfect summer salad.
I’ve decided it’s time to share a delicious and healthy recipe with you. Lately I’ve been a bit indulgent….Beer Basted BBQ Chicken, Lemon Cupcakes, Confetti Cupcakes… I guess I have had a few healthy ones to balance things out. The Blueberry Lemon Popsicles are super healthy. I just don’t want you thinking all I do is eat sweets and butter laden foods!
This Quinoa and Farro salad is full of flavor and you won’t have any guilt after you’ve eaten a double helping!
This is a perfect dish to take to a summer potluck. It can sit out on the buffet table and you don’t have to worry about anything spoiling. No mayo, no meat, no dairy.
It’s also a perfect dish because it is vegan, vegetarian and gluten free! It’s pretty much a dish for everyone! Whoot Whoot!!!! I told you this is a winner! Oh wait….maybe I didn’t say that! But trust me! This dish is a winner!
The star of this salad is the quinoa and farro, but I also added lentils. I had some on hand and decided to throw them in. They made a nice addition, but are totally optional. You could also add brown rice!
The grains do take a bit of time to cook, but you can cook them ahead of time or even make extra if you are preparing them for another dish.
In addition to today’s recipe, you may have noticed some BIG changes to the look of Beyond the Chicken Coop! I’ve given it an update….or maybe a face lift is a better description! I still have a few changes to make, but I was so excited to get the changes out to you that I just couldn’t wait any longer. One of my favorite changes is the recipe index! Check it out!
Let me know what you think of the changes! I hope you love it as much as I do!!!
Whole grain salad with black beans and sweet red peppers.
- 1 Cup Quinoa
- 1 Cup Farro
- 1/2 Cup Lentils
- 1 Can Black Beans Rinsed
- 1 whole Red Bell Pepper chopped
- 1/2 cup Chopped Red Onion
- 1/4 Cup olive oil
- 2 Tablespoons white wine vinegar
- 1 zest of lime
- 1 juice of lime
- 1 clove garlic
- 1/4 teaspoon red pepper flakes
- 1 juice of lime or lemon
- 1/4 teaspoon dried oregano
- 1 teaspoon honey
- 2 Tablespoons chopped chives
- 1/4 cup chopped cilantro
Rinse the quinoa well and drain. Place in a pot with 2 cups of water. Bring to a boil. Simmer, covered for 15 minutes. Fluff with a fork. Let cool slightly and spread out onto a plate to finish cooling.
Rinse the farro and drain. Place farro in a pot with enough liquid to cover. Simmer for 25-30 minutes until soft, but still has a bit of a bite. Drain and spread farro on a plate to cool.
Rinse lentils and drain. Place lentils in a pot with 3 cups of water. Bring to a boil and simmer for 20 minutes until lentils are soft but still has a bit of a bite. Drain and spread lentils on a plate to cool.
In a blender combine olive oil, vinegar, zest, juice, garlic, red pepper flakes, oregano and honey. Blend until well mixed.
In a large bowl, place quinoa, farro, lentils and black beans, pepper and onion. Pour vinaigrette over ingredients. Stir gently to coat.
Add fresh chives and cilantro. Stir gently.
Just before serving squeeze fresh lime juice or fresh lemon juice over salad. (optional)
Can precook grains and store in refrigerator until ready to use.
Lentils can be substituted for brown rice.
Salad can be eaten at room temperature or covered and refrigerated and served chilled.
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