This hearty combo of quinoa and farro is packed with fresh herbs like dill and basil, bursting with fresh spring peas, and dressed simply in an oil and lemon juice vinaigrette. It's easy to make, tastes great, and looks gorgeous to boot.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
- 1 c.
farro
- 1 c.
multicolored quinoa
Kosher salt and freshly ground black pepper
- 1 1/2 c.
fresh spring peas
- 2 c.
coarsely chopped baby spinach
- 1/2 c.
chopped fresh herbs (such as dill, cilantro, basil, and chives)
- 1/2 c.
chopped roasted peanuts
- 3 tbsp.
olive oil
- 1 tbsp.
lemon zest
- 3 tbsp.
lemon juice
Directions
- Step 1Cook farro and quinoa according to package directions. Spread grains on a rimmed baking sheet or large plate and refrigerate until dry, about 30 minutes.
- Step 2Bring a medium pot of salted water to a boil. Add peas and simmer until tender, 4 to 6 minutes; drain and chill peas.
- Step 3Combine grains, peas, spinach, herbs, peanuts, oil, and lemon zest and juice in a bowl. Season with salt and pepper. Serve chilled or at room temperature.
