Description
Looking for a hearty, nutritious, and delicious dish that’s clean-eating approved? This quinoa farro salad blends two ancient grains into one powerhouse bowl—perfect for meal prep, potlucks, or quick weekday dinners.
Ingredients
1/2 cup uncooked quinoa (try tri-color for beauty and bite)
1/2 cup farro (semi-pearled cooks fastest without compromising texture)
1 heaping cup cherry tomatoes, halved
1/2 large cucumber, diced
1/4 cup sliced red onion
1/4 cup kalamata olives, pitted
1/4 cup chopped parsley
2 tablespoons chopped fresh mint (optional but heavenly)
1/4 cup crumbled vegan feta or avocado chunks
2 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 garlic clove, finely minced
Salt and cracked pepper to taste
Instructions
1. Rinse both farro and quinoa under cold water until water runs clear. Soak farro for 10 minutes to reduce cook time.
2. Cook farro in salted boiling water, then drain and cool.
3. Cook quinoa with a 1:2 water ratio until fluffy. Fluff with fork and cool.
4. Toss tomatoes, cucumber, onion, olives, herbs in a large bowl.
5. Combine olive oil, lemon juice, Dijon, garlic, salt and pepper in a jar and shake well.
6. Add cooled grains to the bowl. Pour dressing over and toss gently.
7. Top with vegan feta or avocado chunks. Mix and chill before serving.
Notes
Customize with seasonal produce—roasted squash in fall, tomatoes and cucumber in summer.
Add harissa or chili flakes for spice, or a creamy cashew dressing for richness.
Keeps well in fridge up to 4 days. Great inside wraps or as a base with grilled tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Plant-based
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: quinoa farro salad, vegan salad, meal prep, grain bowl