Description
A nutritious and delicious farro salad featuring roasted vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup farro
- 2 cups vegetable broth or water
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F.
- In a medium saucepan, combine farro and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 25-30 minutes or until tender. Drain any excess liquid and set aside.
- On a baking sheet, toss zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper. Spread the vegetables in a single layer.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- In a large bowl, combine the cooked farro, roasted vegetables, feta cheese (if using), parsley, and lemon juice. Toss gently to combine.
- Serve warm or at room temperature.
Notes
- For added protein, consider mixing in cooked chickpeas or grilled chicken.
- Substitute seasonal vegetables such as asparagus or carrots for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg