Red Quinoa and Farro
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
Ingredients
-
farro
- 1/2 cup
- 1/2 cup
-
-
low sodium vegetable broth (divided)
- 2 cup
- 2 cup
-
-
red quinoa
- 1/4 cup
- 1/4 cup
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
lime juice
- 1 tbsp
- 1 tbsp
-
-
white wine vinegar
- 1 tsp
- 1 tsp
-
-
dried oregano
- 1 tsp
- 1 tsp
-
-
garlic powder
- 1/2 tsp
- 1/2 tsp
-
-
stevia brown sugar blend (such as Truvia)
- 1/4 tsp
- 1/4 tsp
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/8 tsp
- 1/8 tsp
-
-
crushed red pepper flakes
- 1/8 tsp
- 1/8 tsp
-
Directions
-
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.
-
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.
-
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.
-
Toss the farro and quinoa in the large bowl to combine. Drizzle the olive oil mixture over the grains and toss again to combine.