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.
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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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice