Joe was at a meeting this evening so I was on my own for dinner, and was pretty excited about making a quinoa and veggie-loaded dish without eye-rolls and groans. Unfortunately, when I got home tonight I found that we were out of quinoa. The horror!! Luckily, we had farro, which as it turns out was a great substitute. Farro is incredibly high in protein and fiber, and just a really good base for flavors, a soft fluffy grain when cooked but with a slight crunch.
This recipe comes from, once again: Two Peas & Their Pod, and takes about 25 minutes total.
(There are a number of modifications from the original recipe but mostly because I forgot to add the cucumber and hate following directions properly, especially when I am cooking for one)
1 cup farro (rinsed and cooked according to the package)
3 cups water
1/2 cup shelled and cooked edamame
1 ripe avocados, pitted, peeled, and cubed
2 green onions, chopped
Salt and black pepper, to taste
Toss with (I did not actually measure, full disclosure):
1 tablespoons rice wine vinegar
1 tablespoon sesame oil
1. Rinse farro and then add to a pot with water. Bring to a boil over medium heat, then set to simmer and cover until light and fluffy. Then drain extra water.
2. Add veggies and toss with dressing. Add salt and pepper to taste.
Now I’m ready to go lift some weights with all this protein! Just kidding.