Farro Salad with Olives, Medjool Dates, and Mediterranean ProactivChia Dressing
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Farro is a delicious grain that comes from the same family as wheat, but that is closer in appearance and in taste to barley. It brings a crunchy texture and delicious nutty flavour to any dish. Try it in your recipes as a substitute for barley, whether it be for a main or as a side, to be served hot or cold. Adding chia seeds to your salad dressings gives an extra dose of Omega fatty acids and is an easy way to integrate this superfood into recipes you make regularly.
2 cups vegetable broth
1 cup farro (or barley)
1 Lebanese cucumber
1/2 red onion
1/2 cup cherry tomatoes
1/4 cup Italian parsley
1/4 cup green or Kalamata olives
4 PRANA organic Medjool dates
4 to 5 stalks kale
3 tbsp olive oil
1 tsp PRANA organic whole black ProactivChia seeds
1 tbsp apple cider vinegar
1 clove garlic, minced
1 pinch dried oregano
sea salt and ground pepper, to taste
Rinse and drain the farro. In a saucepan, combine the farro and vegetable broth and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes or until the farro is tender. If the broth hasn't fully been absorbed, drain the farro.
While the farro is cooking, cut the Lebanese cucumber into rounds and cut those rounds in half. Finely mince the onion and cut the cherry tomatoes into halves. Coarsely chop the parsley, and pit the dates before finely slicing them. Finely chop the kale.
Prepare the dressing.
In a large bowl, combine the farro with the rest of the salad ingredients and the dressing. Season to taste with salt and pepper.
Mix all the ingredients for the dressing in a Mason jar. Shake vigorously and set aside.