Farro & Quinoa Bowl Recipe

Lunch

1. 1

   Cook the grains

   In a medium saucepan, combine the farro and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until both grains are tender. Drain any excess water and set aside.

2. 2

   Prepare the delicata squash

   Preheat the oven to 400°F (200°C). Slice the delicata squash in half lengthwise and scoop out the seeds. Cut it into half-moon shapes about 1/2 inch thick. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.

3. 3

   Sauté the apple

   While the squash is roasting, slice the apple into thin wedges. In a non-stick skillet over medium heat, add a small amount of olive oil and sauté the apple wedges for about 5-7 minutes, until they are tender and slightly golden. Remove from heat and set aside.

4. 4

   Toast the pine nuts

   In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them. Remove from heat and set aside.

5. 5

   Make the cider vinaigrette

   In a small bowl, whisk together the cider vinegar, olive oil, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

6. 6

   Assemble the bowl

   In a large bowl, combine the cooked farro and quinoa with the roasted delicata squash, sautéed apples, baby kale, and pesto. Drizzle with the cider vinaigrette and toss gently to combine.

7. 7

   Serve

   Divide the farro and quinoa mixture into serving bowls and top with toasted pine nuts. Enjoy your nutritious and delicious Farro & Quinoa Bowl!