Description
A quick, flavorful, and plant-based Trader Joe’s farro recipe with sautéed garlic, zucchini, cherry tomatoes, fresh parsley, and a lemony finish. Perfect as a warm main dish or chilled salad.
Ingredients
1 cup Trader Joe’s 10-minute farro
1 tablespoon olive oil
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 zucchini, diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon sea salt
Ground black pepper to taste
Optional topping: tahini drizzle or crumbled vegan feta
Instructions
1. In a medium saucepan, bring 2 ½ cups of water to boil. Add 1 cup of Trader Joe’s farro and a pinch of salt.
2. Reduce heat and simmer for 10 minutes. Drain any excess water and fluff with a fork.
3. In a skillet, heat olive oil over medium heat. Add garlic and onion, cooking until fragrant (about 3 minutes).
4. Toss in zucchini and cherry tomatoes. Sauté until soft and slightly caramelized (6–8 minutes).
5. Combine the cooked farro with the veggie mix in a large bowl. Add lemon juice, parsley, sea salt, and pepper.
6. Optional: Top with crumbled vegan feta or a lemon tahini drizzle.
7. Serve warm or chilled.
Notes
Swap in seasonal veggies like bell peppers, spinach, or roasted mushrooms.
Great served warm in fall or chilled with summer produce.
Even better the next day as flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop, Sauté
- Cuisine: Mediterranean, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Trader Joe's farro, vegan farro salad, Mediterranean farro, quick farro recipe