HEIRLOOM GRAIN CHOPPED SALAD

HEIRLOOM GRAIN CHOPPED SALAD image

Yield 4

Number Of Ingredients 14

1/2 cup organic quinoa
1/2 cup farro (Farro is a whole grain-high in fiber and protein-that can be found at most organic groceries.)
1/3 cup plus 2 tablespoons olive oil
6 scallions, rinsed and sliced on the bias, divided.
1 cup beef or vegetable broth
1/2 avocado, sliced into 1/2 inch pieces
3 tablespoons lemon juice
8 asparagus spears, blanched, popped into cold water and sliced on the bias
1 cup loosely packed, chopped, fresh spinach
10 cherry tomatoes, sliced in half
5 hearts of palm, sliced in half lengthwise and then sliced crosswise into 1/2 inch pieces
2 ounces fresh provolone cubed into 1/2 inch pieces
1 cup shaved fresh parmesan, divided.
Zest of 1 lemon

Steps:

In a medium saucepan, cook the quinoa according to directions on package. (If not pre-rinsed be sure to rinse before cooking.) In another medium saucepan, heat two tablespoons olive oil over medium-high heat. Add 2/3 of sliced scallions and saute until clear. Add farro and stir to blend, then slowly add 1 cup beef or vegetable broth while stirring. Once boiling, reduce heat to simmer and cook, stirring frequently, until liquid is absorbed (About 30 minutes, add broth by tablespoons if necessary). Set aside and cool to room temperature. In a large salad bowl, add avocado and pour lemon juice over the diced pieces; toss to cover. Then add remaining scallions, asparagus, spinach, sliced tomatoes, hearts of palm and provolone. Add farro, quinoa and olive oil to the mixture along with lemon zest and half the shaved Parmesan. Gently stir to combine. Season with salt and pepper to taste. Use remaining Parmesan to top each serving.