The inspiration for this recipe came from a vegan cookbook called PLUM: Gratifying Vegan Dishes from Seattle’s Plum Bistro. I changed so much about the original recipe that it is no longer gluten, soy, or dairy-free–oops. It is, however, still a protein rich vegetarian salad that we use as a main course or side dish at our house.
1/2 cup Farro ( or pearled farro)
1/2 cup quinoa
1/4 chopped almonds
8 oz fresh cherries, pitted, quartered
1/4 small red onion
1/4 fresh parsley
3 mint leaves
Here’s how to make it:
Put it all together:
Fluff you grains and let them cook a bit before you put them together with your chopped ingredients. Then, toss it all together, season with salt and pepper, squeeze lemon juice liberally, and garnish with mint. We serve this over a bed of mixed greens, but it works on its own too.
This article originally published on www.groundingup.com