Crunchy Farro and Quinoa Salad with Roasted Tomatoes
Serves 4 (serving size: 1 cup)
Ann Taylor Pittman
I came up with this salad to serve at a dinner party for a dear friend who was moving away. I was thrilled when guests raved over the alluring combination of crunchy grains, tart vinaigrette, sweet-tangy wilted tomatoes, and robust arugula.
Cut tomatoes in half lengthwise; toss with 1 teaspoon oil. Arrange tomatoes, cut sides down, on a foil-lined jelly-roll pan coated with cooking spray. Roast at 425°F for 10 minutes or until tomatoes wilt. Set aside.
Combine 2 teaspoons oil, vinegar, and next 5 ingredients (through garlic) in a small bowl, stirring with a whisk.
Place Crunchy Fried Red Quinoa and Crunchy Fried Farro in a large bowl. Drizzle with vinaigrette; toss to coat. Add tomatoes and arugula; toss gently to combine.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice