Description
A quick and nutritious salad combining farro with fresh vegetables for a delightful meal.
Ingredients
- 1/2 cup farro (uncooked)
- 2 cups kale
- 1 large red bell pepper
- 1 medium cucumber
- 1 large zucchini
- 1/2 cup lemon vinaigrette dressing
- Salt to taste
- Pepper to taste
Instructions
- Bring 1 cup of water to a boil in a medium saucepan. Add a pinch of salt for flavor.
- Stir in the farro and let it cook for about 2-3 minutes.
- Reduce the heat and cover the saucepan, allowing the farro to simmer for about 10 minutes.
- Once cooked, remove the pan from the heat and let it sit for another 2-3 minutes. Then, fluff the farro with a fork to keep it light and airy.
- While your farro is cooking, chop the vegetables. Dice the red bell pepper, cucumber, and zucchini into small cubes.
- In a large bowl, combine the chopped vegetables with the kale, ensuring they are evenly mixed.
- Add the cooked farro to the bowl, and drizzle the lemon vinaigrette over the top.
- Season with salt and pepper to taste. If you’d like, add your protein of choice at this stage.
- Toss everything together, serve, and enjoy!
Notes
Rinse the farro before cooking for a lighter texture. You can prep veggies ahead for meal prep.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean