Move over quinoa, there's a new superfood on the scene. Farro, though often overlooked, reaps major benefits. Per 1/4 cup, it has more protein than quinoa and twice the calcium, not to mention it has zero grams of fat. Here we're pairing it with Mediterranean flavors to bring you a fresh but filling entree.
INGREDIENTS
SERVES 4
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8 oz Farro
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2 cups low sodium vegetable stock
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1 whole Long English Cucumber
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4 oz Cherry Tomatoes
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1/3 cup Red Onions
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4 oz Olives, Large Pitted Black
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4 oz Crumbled Feta Cheese
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1/2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
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2 tbsp Lemon Juice
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2 tbsp Water, tap, well
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2 tbsp Olive Oil, Extra Virgin
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1/2 tbsp Tahini pure ground sesame seed paste
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1/4 tsp Sea Salt
DIRECTIONS
1
Place vegetable stock and farro in a saucepan, stir, and then bring to a boil.
2
Cover with lid and reduce heat to low and simmer until farro is soft and chewy and stock is reduced. This will be about 25-30 minutes, then drain.
3
Blend the chickpeas, lemon juice, water, olive oil, tahini paste and salt until creamy and smooth.
4
Serve in bowl with Farro, cucumber, tomatoes, onion, olives and feta cheese. Drizzle with hummus dressing.
5
Note: To make an individual serving, use 3 ounces of farro with about 1 cup of vegetable stock, and use a small saucepan. Portion 1/3 of the remaining ingredients. For Hummus dressing, leave the same measured ingredients and freeze the remaining sauce for another time. Sauce will be okay for 3-4 months in the freezer.