Farro ‘n Quinoa Salad with Dried Cherries and Pistachios

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
Author: Linda Shapiro, © Meal Planning Maven

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.

 

2 Responses

  1. This is a delicious and healthy salad. I've been using Farro for a while and I love it's chewiness. Can't wait to try this recipe, the flavors are great. Pinned/shared
  2. This is wonderful! I just made some Farro last week for lunches. It's such an under-used grain, but so delicious! Thanks for the beautiful recipe!