Mediterranean Farro Salad with Hummus Dressing
Prep Time: 30 minutes (includes making the dressing)
Cook time: 30 minutes
Yield: 4 generous meal-size servings, or 8 side-dish servings
1 teaspoon coconut or olive oil
3/4 cup farro
1/4 cup quinoa
3 cups water
1 teaspoon salt
1/2 cup cucumber, seeded and diced
1 small red bell pepper, cored, seeded and diced
2 scallions, chopped
1/4 cup pistachios, shelled and chopped
1/4 cup pomegranate seeds
1/3 cup prepared chicken strips or vegetarian protein substitute (optional)
1/4 to 1/3 cup hummus vinaigrette (recipe )
1. Place oil in a medium sauce pot over medium heat and warm until shimmering. Add farro and stir well to coat. Cook for 2-3 minutes to toast the grains. Turn heat to high and add water and salt. When the water boils, reduce heat to a simmer, cover pot, and cook for 10 minutes.
2. Add the quinoa to the pot, stir gently to mix in with the farro, recover, and simmer for 20 minutes more. Drain the grains through a sieve and place in a large bowl (or spread out on a baking sheet and move to a bowl later). Set aside to cool to room temperature.
4. When the grains have cooled, add the chopped vegetables, pistachios, pomegranate seeds and chicken/protein substitute (if using). Gently stir in 1/4 cup of the hummus dressing. Taste, and add more dressing, salt and pepper, if necessary.
5. Salad can be served at room temperature or chilled. Store leftovers in the fridge for 2 to 3 days.
Tip: You can prep the vegetables and make the hummus dressing while the grains are cooling. Also, grains can be cooked ahead of time and stored in the fridge. Bring to nearly room temperature before assembling the salad.