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grain bowl leftovers
Maria Adams, MS, MPH, RDN

Farro Lunch Salad Three Ways

This Farro Lunch Salad shows the versatility of the grain bowl. Simply pick a grain, such as farro, quinoa, or brown rice, add a variety of veggies, protein, and fat, and you will have instant satisfaction and long-lasting fuel! Use this recipe as a guide to come up with your own ideas based on what you like and have on hand. It's a lunch saver!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Course: dinner, lunch, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Base
  • 1 cup farro cooked in stock for extra flavor per package directions
  • 4 cups baby spinach, arugula, or other salad greens
Version 1: Sweet Potato & Eggs
  • 1 medium sweet potato, roasted and diced in a time crunch? cook diced sweet potatoes in the microwave
  • 4 large eggs, boiled*, peeled and halved *I like 7-minute eggs, cook for 7 minutes in simmering water then remove from heat, cool, and peel
  • 1/2 avocado, sliced
  • 1/2 cup sliced cucumber
  • 1/4 cup pumpkin seeds
  • 1 tablespoon Everything but the Bagel Seasoning
Version 2: Roasted Chicken & Cauliflower
  • 1/3 cup thinly sliced and chopped red cabbage
  • 1 cup roasted cauliflower (leftovers are ideal; otherwise sub a no-cook veggie that you have on hand such as bell peppers or cucumbers)
  • 1/4 cup roasted chickpeas for extra flavor, fiber, crunch, and plant-based protein
  • 3/4 cup leftover chicken, chopped rotisserie, roasted, and grilled chicken all work great
Version 3: Grilled Salmon & Asparagus
  • 10-12 spears asparagus, chopped or left whole leftover asparagus is great, otherwise quickly steam or broil it
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup frozen corn or petite peas, thawed and heated if desired
  • 6 ounces leftover grilled salmon, chopped (about 3/4 cup)
Lemon Vinaigrette
  • 2 tablespoons olive oil
  • 1/2 medium lemon, juiced
  • 2 teaspoons maple syrup
  • salt to taste
  • Fresh ground pepper to taste

Method
 

  1. Portion farro onto two plates or bowls. Top with the greens and then veggie and protein combination of choice. Drizzle with dressing and enjoy.
To Make Farro Lunch Salads in Mason Jars
  1. Whisk together dressing and pour it into the bottom of each container. Top with the cooked farro, then proceed with the veggies and protein from heaviest to lightest (e.g., sweet potato, then eggs, then avocado, etc., ending with greens).