Qunioa Farro Salad
Whole grain salad with black beans and sweet red peppers.
Servings: 8 people
- 1 Cup Quinoa
- 1 Cup Farro
- ½ Cup Lentils
- 1 Can Black Beans Rinsed
- 1 whole Red Bell Pepper chopped
- ½ cup Chopped Red Onion
- ¼ Cup olive oil
- 2 Tablespoons white wine vinegar
- 1 zest of lime
- 1 juice of lime
- 1 clove garlic
- ¼ teaspoon red pepper flakes
- 1 juice of lime or lemon
- ¼ teaspoon dried oregano
- 1 teaspoon honey
- 2 Tablespoons chopped chives
- ¼ cup chopped cilantro
Cook the Grains
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.
Assemble the Salad
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.
Calories: 322kcal | Carbohydrates: 51g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 438mg | Fiber: 12g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 7.1mg | Calcium: 37mg | Iron: 3.3mg