Move over quinoa! You have nothing on farro! You have been tossed aside! Farro is my new go to grain.
This farro salad is loaded with spring asparagus, sugar snap peas, onion, tomatoes, feta and dill. It is lightly tossed in an olive oil and sherry vinaigrette. A perfect vegetarian option or for those days when you just want to eat and feel healthier.
Farro Salad with Peas, Asparagus, and Feta
Makes 4 main-dish servings
Recipe from Epicurious
1-1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1-1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup sherry wine vinegar
1 7-ounce package feta cheese, crumbled
Cook farro in large saucepan of boiling salted water until just tender, about 25 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.