This salad combines healthy portion sizes of cooked whole grains, vegetables, cheese, and seeds.
Ingredients (serves 4)
1 cup farro (or brown rice)
1 teaspoon kosher salt, divided
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup parmesan cheese, shaved or shredded (not canned Parmesan)
1/2 cup sunflower seeds
2 cups baby spinach or arugula leaves
1 cup parsley or basil leaves, chopped
1 cup mint leaves, chopped
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
In a medium saucepan, bring farro, 1/2 tsp salt, and 2 1/2 cups water to a simmer. Simmer, covered, until grains are tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let cool.
In a salad bowl, whisk together olive oil, lemon juice and remaining ½ tsp of salt.
Shave parmesan cheese with a vegetable peeler and add to dressing.