For the quinoa haters…

SouthwestFarroSalad

My husband and I are on a healthy eating kick. I bet you’re thinking that’s ironic since my last post was about cake, but trust me, we’re all salads, smoothies and lean proteins around here. Sure we cheat…enter hummingbird cake…but we’re really trying to get ourselves ready for summer.

The problem I run into when trying to prepare healthy dinners for BJ and myself is that we don’t really see eye-to-eye on what those dinners should look like. BJ would like grilled chicken or steamed fish and I would rather eat an old shoe than live off of that kind of sustenance. I prefer salads made with tons of fresh veggies,  interesting vinaigrettes and meatless proteins like quinoa. Herein lies the problem…BJ hates quinoa. He says it tastes like plastic and absolutely despises it. No matter how I dress it up, he’s not a fan. Bummer. It’s so easy to make and always satisfies my carb craving while being super high in fiber and protein. I hope your husband likes it. If so, please cook it for me!

This recipe was birthed from BJ’s quinoa strike. Tired of grilled chicken and lettuce, I really wanted to make a salad that would trick me into thinking I was eating a plate of pasta, or at least give me the mouthfeel of it. Having always wanted to try farro, I picked up a pack at Trader Joe’s and decided it would replace the quinoa in my Southwest “Quinoa” Salad. One cup of farro contains a whopping 14 grams of protein and 7 grams of fiber. You’ll be feeling full for a long time after eating which is exactly what we’re trying to accomplish!

I made this salad while my mom was still here helping with Kellan and Allie. She really liked it and we both gobbled up our helpings. I have a feeling BJ is still on the fence. More grilled chicken and fish for him this week while I help myself to these leftovers. Happy eating!

Southwest Farro Salad with Honey-Cilantro Vinaigrette

1 cup farro
1 can black beans, drained
1 cup frozen corn, thawed
1 avocado, chopped into ½ inch pieces
2 cups grape tomatoes, halved
2 tablespoons extra virgin olive oil
zest of ½ lime
salt and pepper, to taste

For the Honey-Cilantro Dressing:

1/3 cup extra virgin olive oil
2 tablespoons cilantro, chopped
3 tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon ground cumin
2 teaspoons honey

  1. Prepare farro according to package directions.
  2. Combine all of the ingredients for the cilantro dressing in a small bowl. Set aside.
  3. Combine beans, corn, avocado and tomatoes and gently toss with dressing.
  4. Toss cooked farro with the dressed avocado and tomato mixture.
  5. Serve.

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