Becci's Farro and Red Quinoa Summer Salad

On these warm summer nights the last thing I want to do is eat a heavy meal. I created this salad using Farro, a nutty-tasting wheat berry, red quinoa, veggies and herbs. I also added shredded rotisserie chicken and fresh avocado this particular night. I cooked the grains the night before so all I had left to do was pull the chicken off the bone, chop some veggies and herbs and tah dah!

My BelikeBecci; don’t dress the salad or add your protein or avocado until you serve it into individual dishes. This salad keeps so well, you can have it again the next day for lunch, or again for dinner with a different protein or non at all! Or maybe try adding Red Kidney beans of Garbanzos.

To keep it light I used a Lemon Vinaigrette for this salad that I like to keep on hand in a little mason jar. (Recipe below)

Farro Salad

1 1/2 cups Farro

1/2 cup Red Quinoa

2 Lg English cucumbers halved twice down the center and sliced

1 cup yellow cherry tomatoes sliced in half

1 cup red cherry tomatoes sliced in half

1/2 cup red onion diced

1 cup fresh basil julienned

1 cup flat leaf parsley chopped

1/2 cup frozen peas

1/2 cup crumbled feta

Bring 6 cups of water to a boil in a medium pot. Add the Farro and the Red Quinoa and cook until tender, about 20-25 minutes. Drain and let cool stiring occasionally. ( I cooked it the night before and stored it in the refrigerator so mine was chilled.

Put the Farro and remaining ingredients into a medium bowl and toss to mix.

Lemon Vinaigrette Dressing

1 tsp dried Basil

1 tsp fresh garlic (I add more!)

2 tsp fresh flat leaf parsley minced ( you can also add fresh dill of other favorite herbs

1 tsp lemon zest

2 tsp dried Oregano

1 tbsp minced sun dried tomatoes

3 tbsp lemon juice

1/2 tsp fresh ground pepper & salt

2/3 cup Olive Oil

2 tbsp Red wine vinegar