Farro and Quinoa Salad with Spinach and Peas Recipe
This Hearty Combo of Quinoa and Farro Is Packed with Fresh Herbs Like Dill and Basil, Bursting with Fresh Spring Peas, and Dressed Simply in an Oil and Lemon...
This hearty combo of quinoa and farro is packed with fresh herbs like dill and basil, bursting with fresh spring peas, and dressed simply in an oil and lemon juice vinaigrette. It's easy to make, tastes great, and looks gorgeous to boot.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
- 1 c.
farro
- 1 c.
multicolored quinoa
Kosher salt and freshly ground black pepper
- 1 1/2 c.
fresh spring peas
- 2 c.
coarsely chopped baby spinach
- 1/2 c.
chopped fresh herbs (such as dill, cilantro, basil, and chives)
- 1/2 c.
chopped roasted peanuts
- 3 tbsp.
olive oil
- 1 tbsp.
lemon zest
- 3 tbsp.
lemon juice
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Directions
- Step 1Cook farro and quinoa according to package directions. Spread grains on a rimmed baking sheet or large plate and refrigerate until dry, about 30 minutes.
- Step 2Bring a medium pot of salted water to a boil. Add peas and simmer until tender, 4 to 6 minutes; drain and chill peas.
- Step 3Combine grains, peas, spinach, herbs, peanuts, oil, and lemon zest and juice in a bowl. Season with salt and pepper. Serve chilled or at room temperature.
Sarah Jenkins is a veteran tech journalist with over 12 years of experience covering artificial intelligence, mobile innovations, and digital ethics. Her insights have appeared in leading technology publications worldwide.
