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A happier, healthier you

Recipe of the Week: Grilled Vegetable Farro Salad

by Coach Jen, MS RDN

Original recipe by Health Coach, Jennifer Smith, MS RDN

In this mouth-watering salad, grilled vegetables are combined with whole-grain farro and chickpeas for a satisfying side dish or entree! Choose any combination of veggies you prefer to customize this colorful salad. Add your choice of protein to make it a perfectly balanced meal.

Ingredients:

  • 1 cup farro
  • 1 large red pepper 
  • 1 large Japanese eggplant 
  • 2 medium zucchini
  • 2 green onions
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt 
  • 1 15oz can chickpeas, rinsed and drained 
  • 2 tablespoons Italian parsley, chopped
  • 2 tablespoons basil, chopped
  • 1/2 teaspoon garlic, crushed
  • 1 lemon, juiced (~ 2 tablespoons)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red chili flakes

Directions:

  1. Cook farro according to package directions and set aside. 
  2. Preheat the grill to medium-high.  
  3. Seed red pepper and slice it into 4 sections. 
  4. Slice eggplant and zucchini down the middle lengthwise. 
  5. Brush vegetables with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon salt. 
  6. Grill pepper, eggplant, zucchini and green onion until slightly charred (~ 8 minutes, pepper may take a bit longer) and place on a sheet pan to cool (make sure the vegetables are not touching so they cool without overcooking). The vegetables should be firm to the touch, not mushy.  *Remember they will continue to cook as they cool. 
  7. Once vegetables and farro have cooled, combine them with the rest of the ingredients and serve.  
  8. This recipe can be made 1-2 days ahead. Enjoy!

Makes 6 - ¾ cup servings. 

Nutrition per serving: 

Calories: 138 calories, Total fat: 7.6g, Carbs: 17.5g, Fiber: 4.9g, Protein: 2.9g, Sodium: 301mg

Aug 30_Farro Salad

 

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