Farro and Quinoa Salad with Spinach and Peas

Name: Farro and Quinoa Salad with Spinach and Peas
Prep time: 15 min
Total time: 1 h
Yield: 8 - 10 serving(s)
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

Fresh spring peas combine with herbs and grain for a lovely light brunch side.

By Charlyne MattoxPublished: Mar 29, 2021

1 Rating

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faro and quinoa salad with spinach and peas

Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

1 hr

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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Ingredients

1 cup farro
1 cup multicolored quinoa
Kosher salt and freshly ground black pepper
1 1/2 cups fresh spring peas
2 cups coarsely chopped baby spinach
1/2 cup chopped fresh herbs (such as dill, cilantro, basil, and chives)
1/2 cup chopped roasted peanuts
3 Tbsp. olive oil
1 Tbsp. lemon zest
3 Tbsp. lemon juice

Directions

1. 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.
2. 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.
3. 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.