Farro Salad

     

       I wanted to make a Salad using some of the things that folks might be missing out on, such as Farro, Quinoa and Edamame.   I love all of these, especially when combined together.  So we are trying all new things with this recipe.  Each of the 14 cups are only 199 calories, 33g carbs, 4.5g fiber, 28.5g net carbs, 7.5g protein and 5g fat.  This meatless dish can even fall in the Vegan category, or feel free to use it as a side and add your favorite protein.  It’s nice because it makes a big batch for you to share, or just divvy  out and eat on all week!😉

Ingredients for 14 cups~

2 large Ears of Corn in the Husk (sub with canned or frozen)

1 cup Farro

1 cup Quinoa

1 chopped Onion

1 Tablespoon Chicken Bouillon (sub with Vegetable if Vegan)

5 cups Water

12oz bag frozen shelled Edamame 

1 large diced Apple (I like Envy, Fuji or Honeycrisp)

1 cup Cilantro Leaves

1/2 cup White Balsamic (I use California Balsamic, they are salt, oil, sugar free and several flavor options, I used 7 Herb Italian for this recipe)

1/2 cup chopped Walnuts

3 or 4 diced Green Onions

     While still in the Husk, put both piece of Corn in the microwave for 4 minutes, remove, let cool to touch, shuck, and trim off kernels, set aside.  Meanwhile, add Farro, Quinoa, Onion, Bouillon and 5 cups Water to large pot, bring to boil, reduce to simmer, add lid for 15-20 minutes, remove from heat let stand atleast 5 minutes, drain and add to large Salad bowl.  Cook Edamame according to directions and stir into Salad mixture, along with Corn, Apple, Cilantro and Balsamic, toss well to incorporate.  Garnish with Walnuts and Green Onions, season as desired.  Enjoy 😊