Summer Veggie Farro Salad

This is a great summer stir-fry that is quick to throw together. You can really use any vegetables or grain that you have on hand. I liked using farro in this dish. Farro is an ancient grain, like quinoa, and is a great source of protein, fiber and iron. It’s hearty and filling, without weighing you down, and is very versatile, making it great as a side dish, added to soups and salads or sweetened for breakfast. The parsley dressing elevates the dish and keeps it light and refreshing for the summer months. Plus, parsley is loaded with antioxidants and anti-inflammatory properties so you can feel good while drizzling this dressing on! 

Summer Veggie Farro Salad

{Yield 2-3 as a Main}

1 cup parsley, packed plus more for garnish

1 1/2″ piece of ginger, peeled and sliced

2 garlic cloves, minced

1 large shallot, divided (1/2 roughly chopped and 1/2 minced)

1 tsp Dijon mustard

1/4 cup water

1 Tbsp ume vinegar, or other vinegar of choice

extra virgin olive oil

sea salt and freshly ground black pepper

1 cup farro

2 cups chopped veggies of choice (I used bell peppers, zucchini, cherry tomatoes, onions and mushrooms)

1 pinch red pepper flakes

almond slivers, toasted

1/2 avocado, pitted and sliced

To make the dressing, combine parsley, ginger, 1/2 the garlic, and the roughly chopped 1/2 of the shallot in a mini food processor. Pulse to chop. Add the mustard, vinegar and water. While running, add in 4 Tbsp olive oil until well combined. Season to taste with sea salt and pepper. Chill in the refrigerator until ready to use.

Rinse the farro, then place  in a small sauce pan with at least 3 cups of water. Bring to a low boil for 15 minutes or so until al dente. Drain and set aside.

Heat a splash of oil in a skillet over medium heat. Add the remaining minced shallot, pinch of red pepper flakes, and remaining garlic. Cook until translucent. Turn up the heat to medium-high. Add the vegetables, season with salt and pepper and stir-fry until crisp and brightly colored.

To serve, divide the farro and vegetables among bowls. Drizzle with herb sauce and top with almonds, avocado slices, and more herbs or sprouts, if desired.

4 thoughts on “Summer Veggie Farro Salad

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