Quinoa and Farro Salad

By commercecook

This salad is a take off on tabbouleh. I actually like it better. There is less parsley and more whole grains which means it is a complete protein dish. I changed it some from the original which had less parsley, some chives and flat instead of curley parsley. You need to decide which ingredients you want more or less of and make it your own,

Ingredients

• Vinaigrette:
• 1/2 cup quinoa, rinsed
• 1 cup water
• 1/2 cup farro
• 1 English cucumber, small diced
• 3 Roma tomatoes, small diced (I also removed the seeds, and used about 6 smaller tomatoes.)
• 1/4 cup Spanish onion, small diced
• 1 About 1 package of curley parsley, rinsed and chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice (fresh squeezed is always better.)
• 1 tablespoon vinegar
• 1 garlic clove, minced
• 1 tablespoon minced shallot

Preparation

Step 1

Bring quinoa, pinch of salt, and 1 cup of water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover and simmer for about 10 minutes until quinoa is tender. Remove from heat and let covered quinoa rest for 5 minutes. Fluff with fork and spread out on a baking tray to cool. In a medium saucepan, cover farro with water. Bring to a boil, cover and reduce to a simmer. Simmer for about 20 minutes until farro is tender. Cool on baking sheet.

For the vinaigrette, place shallot, garlic, vinegar and lemon juice in a small bowl. Gradually whisk in olive oil. Season with salt and pepper. In a large bowl, combine cooled farro, quinoa, cucumber, tomato, onion and parsley. Mix well. Season with salt and pepper. Add lemon vinaigrette to taste.