Mixed Grain Salad
Elevate your salad game with this vibrant Mixed Grain Salad, a nutrient-packed dish bursting with wholesome flavor and texture. Featuring a hearty combination of quinoa and farro, cooked to perfection in vegetable broth, this salad is a satisfying blend of chewy, nutty grains and crisp, fresh veggies like cherry tomatoes, cucumber, and red onion. Tossed in a tangy homemade dressing made with extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, and honey, each bite delivers a zesty, refreshing medley of tastes. Finished with a sprinkling of fragrant parsley and creamy crumbled feta, this recipe is perfect as a light lunch, a flavorful side dish, or a make-ahead meal for busy days. Ready in under an hour, it’s a high-protein, fiber-rich option that’s both healthful and delicious. Try this crowd-pleaser today and discover your new go-to salad!
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 cup farro
- 4 cups vegetable broth
- 1.5 cups cherry tomatoes
- 1 cucumber
- 0.5 red onion
- 0.25 cup fresh parsley
- 0.5 cup crumbled feta cheese
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa and farro under cold water in a mesh strainer to remove any debris or bitterness.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
In a separate saucepan, cook the farro in boiling vegetable broth (or water) for about 25 minutes until tender but still chewy. Drain any excess liquid and set aside to cool.
While the grains are cooking, slice the cherry tomatoes in half, dice the cucumber, finely chop the red onion and parsley, and set all the vegetables aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Once the quinoa and farro have cooled to room temperature, transfer them to a large mixing bowl.
Add the cherry tomatoes, cucumber, red onion, parsley, and crumbled feta cheese to the grains.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Taste the salad and adjust seasonings with additional salt or pepper if needed.
Serve immediately or refrigerate for up to 4 hours to let the flavors meld. Garnish with extra parsley or feta if desired before serving.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
