Local Grains & Vegetable Salad Recipe
A beautiful medley of flavors representing the state's agricultural bounty, with fresh ingredients harvested from our own farm and local partners.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Grains
Rinse quinoa and farro under cold water. In separate pots, cook quinoa in 2 cups of water for about 15 minutes until fluffy. Cook farro in 3 cups of water for about 25-30 minutes until tender. Drain any excess water and let cool.
- 2
Prepare the Vegetables
While the grains are cooking, chop the cherry tomatoes in halves, dice the cucumber, and bell pepper, and shred the carrots. Finely chop the fresh parsley.
- 3
Combine the Salad
In a large bowl, combine the cooked quinoa and farro. Add the chopped vegetables, parsley, and feta cheese.
- 4
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- 5
Mix and Serve
Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary. Serve chilled or at room temperature.