Tag: farro

Quinoa, Lentil, and Farro Nourish Bowl

nourish bowl recipe

Lately I have dramatically increased my vegetable intake. I am already a huge fan of of the produce department, but when my boyfriend is away for work I do not buy meat and eat mostly vegetarian. One of my favorite things to eat is a huge nourish bowl. I will often make one after a workout or for lunch. It is basically a salad with a spectrum of ingredients ranging from seeds and roasted vegetables to dried fruit and grains. You can absolutely add meat or protein of your choice. The one I am sharing with you today is a vegetarian nourish bowl, but grilled chicken would be a wonderful addition. Simply take a look in your refrigerator or pantry and get creative!

Quinoa, Lentil, and Farro Nourish Bowl

Yield: serves 1-2 people

Ingredients

  • 2 c kale, chopped
  • 1 cup cherry tomatoes, cut into 1/4s
  • 1/3 c cooked quinoa
  • 1/3 c cooked lentils
  • 1/3 c cooked farro
  • 1/2 c sweet potato, cubed
  • 1/2 c carrots, sliced thinly
  • 1/3 c hummus
  • juice of one lemon
  • 1/4 c fresh dill, chopped
  • 1 tsp garlic, minced
  • 4 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • sea salt and black pepper to taste

Instructions

  1. Preheat oven to 400. Toss carrots and sweet potatoes in 2 tbsp olive oil and balsamic vinegar. Spread onto a parchment paper lined baking sheet. bake 20 minutes.
  2. In the meantime cook farro, quinoa, and lentils according to package directions.
  3. Assemble kale, tomatoes, and hummus in a large bowl. When sweet potatoes and carrots are cooked add to bowl along with farro, quinoa and lentils.
  4. Whisk together remaining olive oil, lemon juice, dill, and garlic. Pour over bowl. Season with salt and pepper.
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http://freshandfit.org/quinoa-lentil-and-farro-nourish-bowl/

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

moroccan salad

If you follow my blog, you know by now that I am an avid salad lover. I enjoy finding new ways to make salads anything but boring. Today’s recipe is no exception. Chewy lentils and ancient farro pair with sweet raisins over kale tossed in a lemony dill dressing in this Moroccan adventure of a salad. It is a great salad/grain 2-for-1 side dish to pair with meat or as a vegetarian entree.

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

Yield: 4

Ingredients

  • 4 c chopped kale
  • 1/3 c red lentils, cooked according to package
  • 1/3 c farro, cooked according to package
  • 1 carrot, sliced thinly
  • 1/2 c raisins
  • 1/2 c yellow cherry tomatoes, halved
  • 1/3 c soft herbed goat cheese
  • for dressing
  • 2 tbsp chopped dill
  • 3 tbsp olive oil
  • juice of half a lemon
  • 1/4 tsp cracked black pepper

Instructions

  1. cook farro and lentils according to package instructions. During the last 5 minutes add carrot slices to water with farro or lentils to lightly soften.
  2. allow farro and lentils to cool slightly.
  3. whisk together dressing ingredients.
  4. toss kale in dressing, reserving some dressing for the top of the salad.
  5. lay kale out on a platter. Top with carrots, raisins, tomato, goat cheese, lentils and farro.
  6. pour remaining dressing over top of salad. Top with extra cracked pepper.
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http://freshandfit.org/moroccan-kale-lentil-and-farro-salad-with-lemony-dill-dressing/