Spicy Farro Salad with Edamame and Carrots is a vegan, high protein, high fiber vegetarian main meal or non-vegetarian side dish perfect for the Spring/Summer months!
Hello my friends! Today I am taking you on a cooking adventure with me…hope you don’t mind 😉 I was in the grocery store last week and was in the rice/grain section to grab some quinoa that I need for an upcoming recipe and a different grain caught my attention…Farro a.k.a. Emmer. I realized that I had never tried farro and decided to pick some up on a whim. Y’all know I have a borderline obsession with other grains, especially quinoa, and yes, I did say that I have another quinoa recipe coming up! Sorry but not sorry 😉 I love quinoa and it is sooo good for you!! If you can’t wait for my new quinoa recipe (which was so good and I can’t wait to share it), check out my Creamy Cilantro Quinoa Salad.
Let’s get back to my new love, farro!! What is it? Farro is a type of hulled wheat typically used in salads, soups, and side dishes. It is lower in gluten than today’s wheat and has a high protein and fiber content. I love the nutty, chewy texture of farro and it was a nice alternative to quinoa (which we have been having alot of lately). If you would like to read more about this amazing grain, check out this article by Dr. Axe that I found helpful: http://draxe.com/farro/.
This Spicy Farro Salad with Edamame and Carrots was put together with items that I had on-hand, but feel free to get creative! Add any veggies or herbs that you like and mix it up! Or maybe even add some fruit and a little honey for a sweet combination!! The possibilities are really endless and you will be doing your body good by eating this nutrient packed grain!!
Here is your recipe & nutritional information for Spicy Farro Salad with Edamame and Carrots:
- 1 cup pearled farro
- 1 cup shelled edamame
- 1 cup matchstick carrots
- 1 tsp. crushed red pepper flake (more or less depending on taste)
- 1 tsp. fresh basil, chopped
- sea salt and fresh ground pepper, to taste
- 1 tsp. extra virgin olive oil
- Cook farro according to package directions until slightly chewy and no longer hard. (Mine took about 30 minutes to become a nice chewy texture, but the different brands can vary in cooking times)
- In the last 5 minutes of cooking, add the edamame and carrots.
- Stir in red pepper flake, basil, salt and pepper.
- Drizzle with olive oil
- Serve warm or cold.
- Can be stored in an airtight container in the refrigerator for up to 5 days.
