Name: Ancient Grain Salad with Quinoa and Farro
Yield: 2
Ingredients: 1 cup quinoa; 1 cup farro; 3 plum tomatoes, seeded and small diced; 2 lemons, juiced and zested; 1 bunch parsley, washed and finely chopped; ¼ cup kalamata olives, pitted and roughly chopped; ¼ cup extra virgin olive oil; ¼ cup Parmigiano-Reggiano cheese, finely grated; Salt & pepper to taste

Ancient Grain Salad with Quinoa and Farro

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Servings

2 servings

Author

NuWave

Image of Ancient Grain Salad with Quinoa and Farro

Ingredients

1 cup quinoa
1 cup farro
3 plum tomatoes, seeded and small diced
2 lemons, juiced and zested
1 bunch parsley, washed and finely chopped
¼ cup kalamata olives, pitted and roughly chopped
¼ cup extra virgin olive oil
¼ cup Parmigiano-Reggiano cheese, finely grated
Salt & pepper to taste

Directions

Rinse quinoa.
Add quinoa to pot filled with cold water.
Bring water to boil on Medium-High (375°F).
Reduce heat to 220°F and cover.
Let simmer for 15-20 minutes, or until quinoa is tender and fluffy; set aside.
In pot, bring water to boil on Medium-High (375°F) and add farro.
Reduce heat to 220°F and cover.
Let simmer for 10 minutes, or until tender and fluffy.
Combine quinoa, farro, tomatoes, lemons and olives.
Finish with olive oil and cheese.
Serve warm or cold.

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Ancient Grain Salad with Quinoa and Farro

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