Mediterranean Quinoa Farro Salad with Red Wine Vinaigrette
This delicious and wholesome salad made with whole ancient grains and red wine vinaigrette is the perfect healthy side dish or lunch!
TOTAL TIME:15 min.
- 2 cups chicken broth
- Â½ cup farro
- Â½ cup quinoa
- 1 cup grape tomatoes, halved
- â…“ cup white onion, sliced
- 1 cup green bell pepper, sliced
- 1 jar (6.5 oz.) quartered artichoke hearts, drained
- â…“ cup walnuts, halved
- 4 Tbsp. goat cheese, crumbled
- 3 Tbsp. red wine vinegar
- 3 Tbsp. olive oil
- Â½ tsp. Dijon mustard
- Â½ tsp. salt
- Â¼ tsp. pepper
- 2-3 tsp. honey, as desired
In a 2-quart saucepan, combine quinoa and 1 cup chicken broth or water and bring to a boil. Reduce heat to medium-low, cover and simmer until the quinoa is tender and water has been absorbed, about 12-15 minutes. Remove from heat and let stand for about 5 minutes. Fluff the quinoa with a fork. Set aside. Note: if using water to cook quinoa, season with dash of salt and pepper.
In a 2-quart saucepan, combine farro and 1 cup chicken broth or water instead of chicken broth and bring to a boil. Reduce heat to medium-low, cover and simmer until farro is tender and water has been absorbed, about 15-17 minutes. Remove from heat and let stand for about 5 minutes until liquid is absorbed. Set aside. Note: Farro when cooked is more crisp-tender than quinoa. If using water to cook farro, season with dash of salt and pepper.
To make red wine vinaigrette, add vinegar, Olive oil, mustard, honey, salt and pepper in a small bowl and whisk until well combined.
In large mixing bowl, combine quinoa, farro, tomatoes, onion, bell pepper and artichoke hearts. Pour vinaigrette over mixture; toss to coat. Sprinkle goat cheese and walnuts over salad.
Per serving: Calories 410, Calories from Fat 210, Total Fat 24g (37% DV), Saturated Fat 5g (25% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 1180mg (49% DV), Carbohydrates 34g (11% DV), Dietary Fiber 6g (24% DV), Sugars 9g, Protein 16g, Vitamin A 30%, Vitamin C 110%, Calcium 15%, Iron 15%.