Whole grain salad with black beans and sweet red peppers.
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)
To save time you can precook grains and store in refrigerator until ready to use.
Salad can be eaten at room temperature or covered and refrigerated and served chilled.