# Components:
→ Grains
01 - 1/2 cup farro, rinsed
02 - 1/2 cup quinoa, rinsed
03 - 3 cups water or vegetable broth
04 - 1/2 teaspoon salt
→ Legumes
05 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Greens
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, diced
08 - 1 cup baby spinach or kale, chopped
09 - 1/4 red onion, thinly sliced
10 - 1 avocado, sliced
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons lemon juice
13 - 1 tablespoon tahini
14 - 1 small garlic clove, minced
15 - 1 teaspoon maple syrup or honey
16 - Salt and pepper, to taste
→ Optional Garnishes
17 - 2 tablespoons chopped fresh parsley
18 - 2 tablespoons crumbled feta (omit for vegan)
19 - Toasted seeds (pumpkin, sunflower)
# Method:
01 - In a medium saucepan, combine farro, quinoa, water or broth, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes or until grains are tender. Drain any excess liquid.
02 - In a small bowl, whisk together olive oil, lemon juice, tahini, minced garlic, maple syrup or honey, salt, and pepper until creamy.
03 - In a large mixing bowl, combine cooked grains, chickpeas, cherry tomatoes, cucumber, spinach or kale, and red onion. Drizzle with the dressing and toss well to coat.
04 - Divide the grain mixture among 4 bowls. Top each with avocado slices and optional garnishes such as parsley, feta, and toasted seeds.
05 - Serve immediately, or chill bowls in the refrigerator for a refreshing cold meal.
