Grain Salads

Roasted Carrot and Farro Salad with Chickpeas

Grain salads are a staple Sunday batch-cooking recipe for me. I love how versatile they are once you've mastered the method. I pre-portion containers for my lunches and then grab and go throughout the week. They are also wonderful for buffets, picnics, and parties as they hold up beautifully for a couple of hours when left at room temperature.  

METHOD

Yields: 4 servings

STEP 1: Cook grains according to package directions
STEP 2: Mix vinaigrette, combine with cooked grains while still warm
STEP 3: Combine add-ins with grain mixture

Base:
1 cup grain of choice, uncooked

Vinaigrette:
2 tablespoons lemon juice, lime juice, or vinegar
3 tablespoons olive oil
Salt and pepper
Optional: 1 teaspoon zest and/or a drizzle of honey

Possible Add-ins (pick 4-6):
1/3 cup nuts, toasted
1/4 cup dried fruit, chopped
1/2-3/4 cup canned beans
1/4-1/2 cup herbs/greens, chopped
1/2 cup vegetables, chopped
1/4 cup olives, chopped
Scant 1/4 cup red onion, shallot, or scallion, finely chopped
2-3 tablespoons capers
2-3 ounces feta or goat cheese, crumbled

Possible combinations:

Farro
Roasted carrots
Chickpeas
Radicchio
Parsley
Pistachios
Lemon juice
Honey
*pictured

 

Quinoa
Black beans
Cilantro
Scallions
Frozen corn kernels
Red bell pepper
Lime juice + zest
Cumin

Farro
Cucumber
Tomatoes
Kalamata olives
Parsley
Feta
Red wine vinegar
Hummus