Quinoa-Farro Cherry Salad

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.

Ingredients
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 lime
1/4 fresh parsley
3 mint leaves

Here’s how to make it:

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Quinoa and farro have very different cooking times. So, really, you should cook them separately according to their individual cooking instructions. However, I am lazy, so I use pearled farro, which cooks faster, and I soak it for an hour or so before I mix it with the rinsed quinoa and cook it together. That gets their cooking times closer. So make that major life decision and while your grains cook, take care of your chopping.
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Pit and cut your cherries. Chop your other ingredients. Toast your almonds in a dry skillet for a few minutes to activate their flavor. Then let them cool before you use them. I go light on the red onion because it seems to stay with me for days, but feel free to increase the amount and use a finer dice. You do you.

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

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