Farro Salad with Asparagus, Feta & more!

Quinoa has become a pantry staple but it is time to add in a new healthy grain.  Make room for Farro. It is an ancient Tuscan grain with a mellow, nutty flavor. You’ll find it in most supermarkets, specialty stores, Italian markets and even Costco & Trader Joes.  This main dish works well with any veggie that you have on hand.  Feel free to make adjustments keeping to what is in season or what is in your fridge.

Prep time: 15 min.

Total time: 25 min.

4 main course servings

Ingredients 

1 cup uncooked farro

12 ounces asparagus, trimmed, cut into 1 ½ in. lengths

½ lb cherry tomatoes, halved

1- 8 ounce package of sugar snap peas

1 medium onion, chopped

1/4 cup olive plus 1 TBS oil  

2 Tbs Sherry wine vinegar

1-7 ounce package feta cheese, crumbled

1/2 roasted sunflower seeds

 Preparation

Cook Farro in large saucepan of boiling salted water until just tender, about 10 min. Drain well. Transfer to large bowl.

Meanwhile sauté onion in 1 TBS of olive oil in a large pan until golden.  Add in asparagus and sugar snap peas until softened but still crisp tender, about 5 plus minutes. Add in tomatoes to warm. Gently combine farro and cooked vegetables. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad, toss to coat. Sprinkle 2 TBS of roasted sunflower seeds on top of each plate before serving.