Ancient Grain Salad with Quinoa and Farro
Rated 5.0 stars by 1 users
PIC Induction Cooktop
Category
Main Dishes
Servings
2
Ingredients
- 1 cup quinoa
- 1 cup farro
- 3 plum tomatoes, seeded and small diced
- 2 lemons, juiced and zested
- 1 bunch parsley, washed and finely chopped
-
¼ cup kalamata olives, pitted and roughly chopped
-
¼ cup extra virgin olive oil
-
¼ cup Parmigiano-Reggiano cheese, finely grated
- Salt & pepper to taste
Directions
- Rinse quinoa.
- Add quinoa to pot filled with cold water.
Bring water to boil on Medium-High (375°F).
Reduce heat to 220°F and cover.
Let simmer for 15-20 minutes, or until quinoa is tender and fluffy; set aside.
In pot, bring water to boil on Medium-High (375°F) and add farro.
Reduce heat to 220°F and cover.
- Let simmer for 10 minutes, or until tender and fluffy.
- Combine quinoa, farro, tomatoes, lemons and olives.
- Finish with olive oil and cheese.
- Serve warm or cold.
