Mediterranean Farro Salad

PREPARATION IS KEY: Simple & healthy salad to take for lunch or to have all prepped for dinner when you get home!

There’s no time like the present time to focus on yourself! For me, preparation has always been the key to success when it comes to sticking to a clean diet.  Not only is a clean, healthy way of eating a great way to get rid of that holiday bloat, but it really puts your mind in a positive, motivated place.  You really can’t fail if you take the time to set yourself up for success!

Many of us are in the midst of the Fixx360 which really reiterated to me the importance of meal prepping for a successful week!  I truly believe if you can carve out a little time each week to thoughtfully plan a menu, shop for the ingredients and prep in advance you really can’t fail.  The meals do not have to be fancy by any means. A big batch of grilled chicken, hard-boiled eggs and washed and cut fruit and veggies goes a long way! The idea is that if you are stocked with healthy options you are less likely to grab something “easy” and often times not the best choice.  

Since I really enjoy rolling up my sleeves and spending some time in the kitchen, I decided to compile a list of my 5 current go-to meal prep recipes and show you how versatile they are! Over the next 5 weeks, I will be sharing these simple yet delicious recipes so be sure to check your email!

Mediterranean Farro Salad

A friend of mine recently introduced this salad to me at a birthday brunch we both attended.  I’ve probably made it 6 times since then! I’m a sucker for mediterranean flavors. What I love most about this salad is the use of farro, which I think is a highly underused grain.  What many people don’t realize is that farro actually contains a higher concentration of protein and fiber than quinoa. Farro has a bit of a chewy texture (in a good way!) making it a great addition to soups and salads.

This farro salad can be enjoyed on it’s own or as a side dish, and the longer it sits in the fridge the better it gets!  The recipes says up to two days in the fridge, but personally i’ve let it go more than that and it’s just as delicious on Day 4!  

I love opening up a can of tuna and mixing it in with my salad for some added protein.  It also pairs beautifully with a piece of grilled chicken or fish. You can really tailor the recipe to your liking.  I love to add a little bit of fresh dill to it! If you like olives, throw some kalamatas in for some extra briney tang! If you’re going dairy free, simply omit the feta.  The flavors are still magical! Quite frankly, if you’re just not feeling the farro, quinoa makes an awesome substitution in this salad.

Salad Ingredients:
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 large cucumber, seeded and finely-diced
2/3 cup finely-diced roasted red peppers
1/2 cup finely-diced sun-dried tomatoes
1/2 cup crumbled feta cheese
Half of a small red onion, finely diced (about 2/3 cup)
1/4 cup finely-chopped fresh parsley

Greek Vinaigrette Ingredients:
3 Tablespoons olive oil
1 Tablespoon freshly-squeezed lemon juice
1 Tablespoon red wine vinegar
1/4 teaspoon dried oregano
Pinch of garlic powder
Pinch of salt
Pinch of black pepper

Directions:
Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente.  Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.  Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.

SOURCE: Gimme Some Oven