Crunchy Farro and Quinoa Salad with Roasted Tomatoes
Serves 4 (serving size: 1 cup)
1 pint grape tomatoes
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, grated
2/3 cup Crunchy Fried Red Quinoa
2/3 cup Crunchy Fried Farro
6 cups loosely packed baby arugula
Est. added sugars 1g
How to Make It
Preheat oven to 425°F.
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.
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