Mixed Grain Salad

Elevate your salad game with this vibrant Mixed Grain Salad, a nutrient-packed dish bursting with wholesome flavor and texture. Featuring a hearty combination of quinoa and farro, cooked to perfection in vegetable broth, this salad is a satisfying blend of chewy, nutty grains and crisp, fresh veggies like cherry tomatoes, cucumber, and red onion. Tossed in a tangy homemade dressing made with extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, and honey, each bite delivers a zesty, refreshing medley of tastes. Finished with a sprinkling of fragrant parsley and creamy crumbled feta, this recipe is perfect as a light lunch, a flavorful side dish, or a make-ahead meal for busy days. Ready in under an hour, it’s a high-protein, fiber-rich option that’s both healthful and delicious. Try this crowd-pleaser today and discover your new go-to salad!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 1 cup farro
• 4 cups vegetable broth
• 1.5 cups cherry tomatoes
• 1 cucumber
• 0.5 red onion
• 0.25 cup fresh parsley
• 0.5 cup crumbled feta cheese
• 0.25 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa and farro under cold water in a mesh strainer to remove any debris or bitterness.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

Step 3

In a separate saucepan, cook the farro in boiling vegetable broth (or water) for about 25 minutes until tender but still chewy. Drain any excess liquid and set aside to cool.

Step 4

While the grains are cooking, slice the cherry tomatoes in half, dice the cucumber, finely chop the red onion and parsley, and set all the vegetables aside.

Step 5

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.

Step 6

Once the quinoa and farro have cooled to room temperature, transfer them to a large mixing bowl.

Step 7

Add the cherry tomatoes, cucumber, red onion, parsley, and crumbled feta cheese to the grains.

Step 8

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Step 9

Taste the salad and adjust seasonings with additional salt or pepper if needed.

Step 10

Serve immediately or refrigerate for up to 4 hours to let the flavors meld. Garnish with extra parsley or feta if desired before serving.

Nutrition Facts

Serving size	1939.4 grams (1939.4g)

Amount per serving	% Daily Value*
Calories	2406

Total Fat 98.10g	126%
Saturated Fat 18.60g	93%
Polyunsaturated Fat 2.90g
Cholesterol 53mg	18%
Sodium 5733mg	249%
Total Carbohydrate 308.30g	112%
Dietary Fiber 35.60g	127%
Total Sugars 32.00g
Protein 78.20g	156%

Vitamin D 0IU	0%
Calcium 536mg	41%
Iron 15mg	85%
Potassium 2852mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 12.9%

Carbs: 50.8%