Warm Farro Salad

Warm Farro Salad

This warm farrow salad makes for a healthy, balanced meal without requiring much time and effort.  Full of flavor and texture, this dish is a perfect weekday lunch or dinner!  The chickpeas are vital, but feel free to play with the other vegetables in the dish!   I usually use whatever fresh produce I have on hand, and it turns out great every time.  The recipe includes broccoli, spinach, and peas, but asparagus and bell peppers also fit into the dish wonderfully.

 

AuthorLeah ClapperCategory, , , DifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 1 ½ cups quick cooking farro (I use one of the little packages from Trader Joe's)
 1 tbsp olive oil
 1 can garbanzo beans, rinsed and drained
 1 zucchini, sliced
 ¼ cup diced onion or 2 shallots
 1 cup peas
 1 cup small broccoli florets
 3 handfuls spinach
 1 clove minced garlic (or 1/4 tsp garlic powder)
 1 tbsp basil leaves
 ½ tsp oregano
 ½ tsp paprika
 salt and pepper to taste
 1 tbsp balsamic vinegar

Directions

1

Cook farro according to package instructions.

2

Sauté garbanzo beans, zucchini, onion, peas, and broccoli in olive oil over medium/high heat until the onions are nearly translucent, about 5 minutes.

3

Add cooked farro and spinach. Continue to sauté until vegetables are tender, about 3 more minutes.

4

Add garlic, basil, oregano, paprika, and balsamic vinegar. Stir and cook for 30 more seconds then remove from heat. Sprinkle on salt and pepper to taste. Serve and enjoy!

Ingredients

 1 ½ cups quick cooking farro (I use one of the little packages from Trader Joe's)
 1 tbsp olive oil
 1 can garbanzo beans, rinsed and drained
 1 zucchini, sliced
 ¼ cup diced onion or 2 shallots
 1 cup peas
 1 cup small broccoli florets
 3 handfuls spinach
 1 clove minced garlic (or 1/4 tsp garlic powder)
 1 tbsp basil leaves
 ½ tsp oregano
 ½ tsp paprika
 salt and pepper to taste
 1 tbsp balsamic vinegar

Directions

1

Cook farro according to package instructions.

2

Sauté garbanzo beans, zucchini, onion, peas, and broccoli in olive oil over medium/high heat until the onions are nearly translucent, about 5 minutes.

3

Add cooked farro and spinach. Continue to sauté until vegetables are tender, about 3 more minutes.

4

Add garlic, basil, oregano, paprika, and balsamic vinegar. Stir and cook for 30 more seconds then remove from heat. Sprinkle on salt and pepper to taste. Serve and enjoy!

Warm Farro Salad



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