CRUNCHY FARRO AND QUINOA SALAD WITH ROASTED TOMATOES ...
I came up with this salad to serve at a dinner party for a dear friend who was moving away. I was thrilled when guests raved over the alluring combination of crunchy grains, tart vinaigrette, sweet-tangy wilted tomatoes, and robust arugula.
Provided by Ann Taylor Pittman
Total Time 20 minutes
Yield Serves 4 (serving size: 1 cup)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Cut tomatoes in half lengthwise; toss with 1 teaspoon oil. Arrange tomatoes, cut sides down, on a foil-lined jelly-roll pan coated with cooking spray. Roast at 425°F for 10 minutes or until tomatoes wilt. Set aside. Combine 2 teaspoons oil, vinegar, and next 5 ingredients (through garlic) in a small bowl, stirring with a whisk. Place Crunchy Fried Red Quinoa and Crunchy Fried Farro in a large bowl. Drizzle with vinaigrette; toss to coat. Add tomatoes and arugula; toss gently to combine.
Nutrition Facts : Calories 249, CarbohydrateContent 26 g, CholesterolContent 0 mg, FatContent 13.8 g, FiberContent 5 g, ProteinContent 5 g, SaturatedFatContent 1.3 g, SodiumContent 223 mg, SugarContent 5 g
QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES ...
This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.
Provided by Chrissy Gaynor
Categories Salad Grains Quinoa Salad Recipes
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
- Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
- Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
- Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 423.8 calories, CarbohydrateContent 50.3 g, CholesterolContent 18.9 mg, FatContent 20.9 g, FiberContent 3.8 g, ProteinContent 11.6 g, SaturatedFatContent 5.2 g, SodiumContent 369.7 mg, SugarContent 2 g
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