Farro ‘n Quinoa Salad with Dried Cherries and Pistachios
Farro, an ancient grain, primarily cultivated in Italy is becoming increasingly popular in the United States. It’s pleasing al-dente, yet chewy texture is a wonderful addition to soups, salads and especially as a substitute for the traditional aborio rice in risotto.
Servings: 8 to 10
Ingredients
Dressing
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 1/2 cup orange juice freshly squeezed if possible
- 2 teaspoons lemon juice
Salad
- 3 cups cooked farro
- 1 cup cooked quinoa
- 1 11 ounce can mandarin oranges in juice, drained
- 1/2 cup dried cherries I like apple juice-sweetened from Eden
- 1/2 cup chopped pistachios
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh parsley
Instructions
- Dressing: in a small bowl, whisk together all dressing ingredients. (Alternatively, you may use a small food processor or hand-held blender.)
- Salad: in a large serving bowl, toss together all salad ingredients with dressing.
Notes
Make ahead and Storage Tips: this dish may be prepared up to 2 days ahead. Cover and refrigerate. Remove from refrigerator about 30 minutes prior to serving.
Look for farro in natural and organic food stores and some supermarkets. If you cannot find farro in your area, cooked orzo may be substituted.
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