Healthy, savory and super easy to make.
The other day I opened the fridge and found myself blankly staring at the drawer of vegetables. My arms lay limply down my body, my sad head cocked to one side, and my unimpressed eyes fixated on the bottom drawers. The veggies were tucked in there tight; brightly colored and fresh, screaming to be chopped and consumed. But there I stood, frozen… staring in disdain. After years of trying to eat as healthy as possible, I seemed to have hit a wall. My body was saying no more… no more chewing, tasting… eating… another vegetable. My discouraged eyes scanned the shelves — up and down- – looking for something (anything) else to eat. Last night’s Thai take-out? Nah. Kale salad? No way. There’s an orange in the corner. Ugh. Finally willpower got ahold of me and I reluctantly opened the dreaded vegetable drawer and pulled out the goods. Alas, another plate of steamed veggies. Lord, help me.
Does anyone feel me on that? (Please tell me this is a familiar story to others out there.) So I did what anyone in their uninspired mind would do — got myself to Pinterest straight away. I looked and looked and looked for healthy vegetarian recipes that were filling and easy to execute. Three days later (just kidding) I stumbled upon a Mediterranean farro salad. Farro, though not gluten-free, is a fantastic ancient grain that is rich in fiber, protein and magnesium which helps muscle, bone and nerve function. (If you are looking for a gluten-free option, swap the farro for quinoa.) It also has a nutty (aka savory) flavor and chewy (aka satisfying) texture. Personally, it’s my favorite grain and exactly what my boring vegetable routine needed.
So without further ado, the Mediterranean farro salad! Take that, vegetables.
1 cup farro
1 large cucumber
1/2 red onion
1/4 cup parsley
2 Roma tomatoes
salt and pepper to taste
Optional: 1/4 cup feta cheese
Boil the farro for 10-12 minutes in large pot. (I like the pre-cooked farro from Trader Joe’s.) As the farro boils, chop the cucumber, onion, tomatoes and parsley. (If desired, chop the feta cheese as well.)
When the farro is finished, strain the grain and rinse with cold water for about 30-45 seconds.
Scoop the farro into a large bowl and add the chopped veggies.
Squeeze the fresh lemon on top of the salad and add salt and pepper to taste. (I prefer just lemon and pepper.)
Mix all together and enjoy!
+What are some other ways you keep your vegetables interesting? I’d love to know!
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