Farro with Oranges, Grapes & Avocado Salad
Farro is the new quinoa.
Not that I don't like quinoa anymore, but I love this ancient grain much better.
I used to order my farro from Italy online, but now I buy Bob's Red Mill (I am not getting paid to say that).
I love it, it is nutty and has a cinnamon spice like quality to it and cooks up beautifully in 30 minutes (though the package says boil 1 cup in 2 quarts of water?.....that is too much water!).
Just boil a cup of farro in a pot of water, like you are making pasta, and after 30 minutes, voila. Just drain the liquid and lay out the farro on a cookie sheet to dry.
I make a big batch of it, and freeze it in containers, so I have it on hand for salads like this.
This is a wonderful combination, and you don't have to go far to find the ingredients.
You can add protein to this salad, like shrimp or chicken, to make it more of a dinner.
I loved this, and felt it was worth writing out a recipe for you (and me).
Farro with Oranges, Grapes & Avocado: (measurements are approximate, use however much you like of any of the ingredients)
1/2 cup of cooked farro (cooled)
2 Cara Cara oranges, peeled and de-sectioned
handful of sliced almonds
1 large avocado, diced
1/2 cup of red grapes, sliced
2 big handfuls of arugula (how is that for measuring?)
3 tbsp wine vinegar (any type)
3 tbsp olive oil
reserved orange juice (from the peels after cutting them off)
sea salt & pepper
Mix all ingredients together in a bowl and toss with the dressing. I squeeze some of the reserved orange juice leftover from cutting up the oranges, over the salad too.
I might eat this salad everyday for the next few weeks.
I also stopped buying deli meat (turkey breast, etc) for #henryslunchbox. I never eat it........these salads transport beautifully.
I make a big batch of farro (or quinoa), let it dry fully, then freeze in containers. This way I always have it on hand!