Farro Salad

Farro is one of the ancient grains that is often overlooked for the more popular quinoa. Personally, I think the flavor of farro is much better than quinoa. I love the nutty taste and chewy texture. Farro is a type of wheat and not gluten-free. It resembles barley in its appearance. Farro would be a great addition to soups or side dishes as a substitute for rice. Another benefit to farro is its nutritional value. It is an excellent source of protein, fiber, magnesium, zinc and some B vitamins. What's not to love about farro?

Ingredients

1 cup whole farro
1/2 cup sliced grape tomatoes
3 green onions, sliced
1/2 yellow bell pepper, diced
1/4 cup olive oil
3 Tablespoons balsamic vinegar
2 cloves of garlic, grated
Salt and Pepper to taste

Directions

Cook farro according to manufacturer's instructions. Drain and allow to cool to room temperature.
Add grape tomatoes, green onions and diced yellow bell pepper. Stir to mix.

In a separate bowl, whisk olive oil and balsamic vinegar together. Add grated garlic, salt and pepper.
Add to farro mixture and stir to coat evenly.

Serve at room temperature.

Zucchini, Corn and Quinoa

A great summer side dish!

Ingredients

3/4 cup dry quinoa
1 1/2 cups chicken broth
Salt and pepper
1 Tablespoon olive oil + 1 teaspoon olive oil
1/2 teaspoon lemon zest
3 cloves garlic minced
1 medium zucchini, cut into eights through the length and then sliced
Fresh corn from three ears of corn
1/3 cup sliced green onion
4 ounces feta cheese

Instructions

Cook the quinoa in the chicken broth according to manufacturer's instructions.
Season lightly with salt and pepper. Let cool slightly and toss with 1 teaspoon olive oil
and 1/2 teaspoon lemon zest

Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add diced zucchini, corn kernels and garlic.  Saute until the vegetables begin lightly brown, stirring occasionally, about 8 minutes.

Turn off heat. Add quinoa to vegetable mixture. Toss to combine.
Add sliced green onion and feta cheese. Toss lightly.
Serve warm.