Heirloom Grain Recipe

Lunch

1. 1

   Cook the Grains

   In a medium saucepan, combine the organic quinoa and heirloom farro with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until both grains are tender and the water has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

2. 2

   Prepare the Vegetables

   While the grains are cooking, rinse the snow peas under cold water and trim the ends. Cut the red pepper into small dice. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the snow peas and red pepper, sautéing for 3-5 minutes until tender-crisp. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

3. 3

   Make the Lemon Vinaigrette

   In a small bowl, whisk together the lemon vinaigrette ingredients: juice of 1 lemon, 1 tablespoon of olive oil, salt, and pepper to taste. Adjust seasoning if desired.

4. 4

   Assemble the Salad

   In a large mixing bowl, combine the cooked quinoa and farro with the sautéed vegetables. Add diced avocado and both cheeses (fontina and Parmigiano Reggiano). Drizzle with the lemon vinaigrette and toss gently to combine all ingredients thoroughly.

5. 5

   Serve

   Divide the grain salad among plates or bowls. Optional: garnish with additional cheese or a sprinkle of fresh herbs. Enjoy your nutritious and colorful heirloom grain lunch!