Farro and Roasted Veg Salad

Jump to Recipe Print Recipe

Farro and Roasted Veg Salad

Print Recipe

Ingredients
  

  • 1 Cup Farro dried Add bay leaf, pinch of turmeric, garlic powder and salt into cooking water
  • 1 ½ Cup Cherry Tomatoes
  • 1 Zucchini Chopped
  • 1 Japanese Eggplant Chopped
  • 1 White onion Chopped
  • 2 cloves Garlic
  • ¾ Cup Chickpeas
  • ¼ Cup Sun-dried tomatoes in oil Chopped
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Marinara Sauce (or any tomato sauce)

Notes

Cook Farro (1 cup farro, 3 cups water). 12 minutes in the instant pot, quick release and strain. Add turmeric, bay leaf, garlic powder and salt to water.
Throw veggies and all other ingredients in a casserole dish and bake at 400 for 25 minutes, stirring a few times.
Mix veggies and farro, let cool slightly then top with tofu feta and serve.
Filed Under: Main