Red Quinoa and Farro

Red Quinoa and Farro
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; food styling by Annie Whyte; styled by Maddison Beck; art direction by Haleigh Eason.
Summary

Looking for a grain side dish that isn't plain old rice? Shake things up with this red quinoa and farro! The grains are flavored with a tangy dressing made with lime juice and oregano, plus a little heat from crushed red pepper flakes. If you can't find red quinoa, regular white quinoa works just as well. Pair this side dish with a seasonal salad and a lean protein, like this Seared Scallops with Pesto Sauce, for a complete, balanced meal.


 

  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    4 Servings
  • Serving size
    1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/2 cups
  • Amount per serving Calories 180

  • Total Fat 5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 220mg
  • Total Carbohydrate 28g
    • Dietary Fiber 5g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 240mg
  • Phosphorus 200mg

Choices/Exchanges: 2 Starch, 1/2 Fat

Ingredients

Ingredients

  • farro
    1/2 cup
  • low sodium vegetable broth (divided)
    2 cup
  • red quinoa
    1/4 cup
  • olive oil
    1 tbsp
  • lime juice
    1 tbsp
  • white wine vinegar
    1 tsp
  • dried oregano
    1 tsp
  • garlic powder
    1/2 tsp
  • stevia brown sugar blend (such as Truvia)
    1/4 tsp
  • salt
    1/4 tsp
  • black pepper
    1/8 tsp
  • crushed red pepper flakes
    1/8 tsp
Directions

Directions

  1. In a medium saucepan over high heat, bring the farro and 1½ cups of the broth to a boil. Reduce the heat to medium low and simmer for about 25 minutes, or until the farro is tender. Place the farro into a large bowl and allow to cool for 10 minutes.

  2. In the same medium saucepan o ver high heat, add the quinoa and the remaining ½ cup of broth and bring to a boil. Reduce the heat to medium low and simmer for about 15 minutes, or until the quinoa is tender. Fluff with a fork and allow to cool for 10 minutes before adding it to the large bowl with the farro.

  3. In a small bowl, whisk together the olive oil, lime juice, vinegar, oregano, garlic powder, brown sugar blend, salt, black pepper, and red pepper flakes.

  4. Toss the farro and quinoa in the large bowl to combine. Drizzle the olive oil mixture over the grains and toss again to combine.

Reviews