Quinoa and Farro Salad


1 cup quinoa

1 cup farro

1/2 cup lentils

1 can black beans

1 whole red pepper, chopped

1/2 cup chopped red onions

For the vinaigrette:

1/4 cup olive oil

2 tbsp whole white wine vinegar

1 zest of a lime

1 juice of a lime

1 clove garlic

1/4 tsp red pepper flakes

1/4 tsp dried oregano

1 tsp honey

2 tbsp chopped chives

1/4 cup chopped cilantro


  1. Rise and cook the quinoa until done. Cool immediately to prevent the cooking process from continuing.
  2. Rinse the farro and drain. Place in a pot with enough water to cover. Simmer for 25 mins until soft, but still has some bite.
  3. Rinse lentils and drain. Place in a pot with 3 cups water. Bring to a boil and simmer for 20 minutes until soft, but still has bite.
  4. In a blender, combine all vinaigrette ingredients and blend until smooth.
  5. In a large bowl, place quinoa, farro, lentils and black beans, pepper and onions. Pour of vinaigrette. Stir gently to coat.
  6. Squeeze extra lime or lemon juice over the top before serving.
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