Colorful Farro Salad

Made with a hefty amount of nutritious and wholesome ingredients, this Colorful Farro Salad is delicious! Nothing is more refreshing and nutritious than a big grain salad!


For the dressing: – ¼ C of olive oil – ¼ C of lemon juice – Sea salt and Pepper to taste – 1 tsp of dried basil For the salad: – 4 ½ C of vegetable broth – 1 ½ C of uncooked farro – 2 medium roma tomatoes diced – 2 large green onions sliced on the bias – 1 C of fresh spinach – 1 C black olives – ¼ C of Kalamata olives sliced in half – 1 can of cooked kidney beans 15oz

First, make the dressing: Whisk together the oil, lemon juice, salt, pepper, and basil; Set aside.

Bring veg broth to a boil, add Farro. Boil, without stirring, until liquid is absorbed, about 20 to 25 minutes. Using a fine-mesh strainer, strain off any liquid that may remain and place it in a large bowl. Pour the dressing over the Farro while still hot and mix thoroughly.

Add remaining ingredients and toss well. Refrigerate a couple of hours before serving.