Major confession to make on TNK right now. I like farro better than quinoa.
So SO much better! It’s all about preference but honestly I am pretty burnt out on the quinoa phase. Don’t get me wrong, it’s the mother of all grains, with all the essential amino acids and a friendly amount of fiber. This nutrition-loving girl could not approve more.
But seriously if we ate quinoa everyday how boring would our lives be?
My world revolves around food exlporation and trying new things so me and farro were bound to have a relationship. When it comes to fiber and carbs I am all about the grains. Love LOVE LOVE steel cut oats, overnight oats, burrito bowls on a bed of brown rice and beans, crispy quiona cakes (hypocrite I know), mac n cheese, orzo soups, barley medleys and obviously granola.
Oats will always be my #1 but you guys…FARRO is so in right now.
Like if farro was a celebrity it would be Beyonce and quinoa would be Taylor Swift. Both great girls but let’s be real, Beyonce is a straight up goddess.
My enthusiasm over food is a little crazy I know, but this blog wouldn’t be here if it weren’t for my quirky food obssesions. So just hear me out on this whole farro-beyonce thing because once you try this SUPER EASY Mediterranean medley you will begin to understand
So why team farro over team quinoa? Well taste wise, it is a little more grainier and crunchy I guess you could say? The texture is a lot different, resembling more of a chewier grain. Farro sort of reminds me of steel cut oats, being it’s more of a heartier/sturdy grain versus a soft and mushy based grain.
Texture aside, it is also loaded with fiber, protein and iron which we can all appreciate. Nearly 10 grams of protein and 7 grams of fiber in just half a cup? Sign me the heck up.
This recipe is a cinch to put together using wholesome ingredients that makes for a refreshing lunch or side dish to dinner. You’re honestly going to look at the ingredient list and question if it’s really meant to be that simple. Yup, this is real life.
If there is anything I have learned with nutrition it’s that eating healthy doesn’t have to be complicated. You don’t need a zillon expensive trendy health foods in your pantry to eat well rounded meals. It’s all about finding your balance, exploring different foods and stocking up on what makes your taste buds boom. Enter—>Farro. Aka the new Beyonce of all grains.
Mediterranean Lemon Herb Farro Salad
- Yield: 4–6 servings 1x
Ingredients
- 1 cup uncooked farro
- 2 cups water
- 1–2 orange or yellow bell peppers, chopped
- 1/2 cup cherry tomatoes, sliced
- 1/3 cup golden rasisins
- 1/3 cup roasted almonds
- 1/4 cup feta cheese, crumbled
- 3 sprigs of fresh parsley, chopped
- Lemon juice from 1-2 fresh lemons
- 1 Tbsp olive oil
- Sea salt to taste
Optional Additions
- Crunchy chickpeas
- Shredded chicken
Instructions
- Cook the farro according to the package directions with the water. I used 10 minute quick cooking farro from trader joes by bringing 1 cup of farro and 2 cups of water to a boil then simmering for 10 minutes and allowing to cool for 5 minutes.
- While the farro is simmering and cooling, you can chop your ingredients. Once the farro is ready combine with all the ingredients in a large bowl and toss with a spoon. The dish can be served immediatley and garnished with extra feta or add-ins of choice. You can also store it in the refrigerator for up to 5 days. Taste great cold!