Farro Vegetable Salad

Farro Vegetable Salad

SERVES 3-4

Farro is a hearty grain which makes for a nice lunch mixed with cooked vegetables. Farro contains protein, magnesium, zinc, iron and vitamin B3. Because it is a wheat grain, it is heartier and can considered harder to digest. If you have trouble digesting it, consider soaking prior to cooking and add in more digestive spices.

DOSHAS

Vata - Good for vata. If difficulty digesting, consider adding ginger and more oil to the dressing.

Pitta - Good for pitta.

Kapha - Consider adding in some chili powder or jalapeno to support digestion.

INGREDIENTS

• 1 cup uncooked farro

• 2 carrots

• Handful of green beans

• 1 lime, juiced

• 1/4 cup olive oil

• 1 tbsp dill chopped

• 1 tsp cumin powder

• Salt and pepper to taste

• 1 tsp honey (optional)

• 1/4 cup goat cheese crumbles (optional)

DIRECTIONS

1. Begin cooking farro. I use the Instant Pot. Rinse the farro then place in InstantPot inner canister. Add water so there is about one inche of water above the farro. Pressure cook on high for 15 minutes.

2. As the farro is cooking, prepare a large saucepan with 6 cups of water. Bring to a boil. Peel your carrots and chop into bite size pieces. Chop green bean ends off and cut into bite size pieces.

3. Once the large saucepan water is boiling, add in carrots and cook for 4-5 minutes or until tender. Strain out carrots and place in large mixing bowl. Do the same for the greens beans. Once tender strain the green beans and include in the large mixing bowl.

4. Make the dressing. Add the lime juice, olive oil, chopped dill, cumin powder, salt and pepper into a shakeable or stir-able dressing jar. Add honey if you wish.

5. Once the farro is done cooking, strain and add to the vegetables. Stir together. Add the dressing and stir. Top with goat cheese if you like and enjoy!