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Recipe Summary

prep:
10 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot combine 8 cups water, the farro, and quinoa. Add 1 tsp. of the salt to the water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until both grains are tender, adding the edamame during the last 6 minutes of cooking. Drain and rinse under cold water. Set aside.

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  • In a large bowl whisk together the lemon juice, olive oil, remaining 1/2 tsp. salt, and pepper. Add the arugula, cooked farro, quinoa, and edamame to the bowl and mix well. Transfer to a serving container and top with the feta, dried cherries, and blueberries. Serve at room temperature.

Nutrition Facts

312 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 8mg; sodium 381mg; potassium 341mg; carbohydrates 44g; fiber 7g; sugar 7g; protein 12g; trans fatty acidg; vitamin a 179IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 165mcg; vitamin b12mcg; calcium 104mg; iron 3mg.

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