|New Bee Center at the Arboretum in Chanhassen, MN|
The Meal Plan:
Sat (L) (S)
Sun (L) (S)
Mon (Twin Cities)
Tues (Twin Cities)
Wed (Twin Cities) - leftovers - "taco salads"
Thurs - leftovers "taco salads"
Fri - take n bake pizza
Lunches - scrounged, Jimmy Johns
Mediterranean Farro Salad (Gimmie Some Oven) vegetarian w/vegan options
I love this kind of grain based salad. Make on Sunday, pack and eat the rest of the week for lunches. Simple, tasty, healthy, filling, good! Only one small substitution - I used white wine vinegar instead of red wind vinegar as I was out of the red. And I skipped the red onion. I did cook my farro in the instant pot, and I wished I had skipped the stock because you do end up having to drain. Seemed wasteful for the small amount of "flavor" the stock may impart into the grain. Recommended!
Made 4 servings as written
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 large cucumber, seeded and finely-diced
2/3 cup finely-diced roasted red peppers
1/2 cup finely-diced sun-dried tomatoes
1/2 cup crumbled feta cheese
half of a small red onion, finely diced (about 2/3 cup)
1/4 cup finely-chopped fresh parsley
Greek vinaigrette (see ingredients below)
Greek Vinaigrette Ingredients:
3 Tablespoons olive oil
1 Tablespoon freshly-squeezed lemon juice
1 Tablespoon red wine vinegar
1/4 teaspoon dried oregano
pinch of garlic powder
pinch of salt
pinch of black pepper
Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.
Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
Serve immediately, or cover and refrigerate for up to 2 days.
To Make The Greek Vinaigrette:
Whisk all ingredients together until combined. Use immediately.