Wednesday, October 15, 2014

Farro & Quinoa Autumn Salad

My mother always taught me to never show up empty-handed when invited over to someone's house. It's just plain rude. Usually I only have enough free time to grab a bottle of wine or the hosts favorite beer but when I can squeeze it in- I like to cook something yummy. Either addition to the meal or something for the hosts to enjoy the next day. 

I made this salad based on another salad I had tried earlier this week. I had the opportunity to make my version of it after I was invited over to a girlfriends for delicious scallops. We ended up having this salad as part of our meal. 

It is really yummy and the flavors and textures blend together nicely. This recipe is a larger scale- so cut it in half for a few people. Or just enjoy the leftovers for lunch! 

Farro & Quinoa Autumn Salad 

4 cups farro, cooked and cooled
3 cups quinoa, cooked and cooled
1/2 cup scallions, thinly chopped
3 tbs italian parsley, minced
1 1/2 cups pomegranate seeds 
1 lb butternut squash, roasted and cooled 

Juice of 1 lemon (2-3 tbs)

3/4 cup pistachios, toasted
1/4 tsp cumin
1/4 tsp salt plus 1/2 tsp 
Few cracks of black pepper 
1 1/2 tbs olive oil 

Large mixing bowl
Small bowl 
Mixing spoon 
Measuring cups/spoons 

In the large bowl add the cooled farro, quinoa, pomegranate seeds, pistachios, scallions, parsley, and butternut squash. Add 1/2 tsp of salt and a few cracks of fresh pepper- combine everything well. 

In the other bowl add lemon juice, olive oil, cumin, 1/4 tsp of salt and a couple cracks of fresh pepper. Whisk together to combine and pour over the salad. 

Mix the dressing into the salad and refrigerate until ready to serve. This salad can keep in the fridge for 5-6 days.

Enjoy it!! Xo

No comments:

Post a Comment