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Yield: 2 to 4
Summer Grain Bowls
Total Time:
35 mins
 
Ingredients
  • 1 cup cooked farro
  • 1 cup cooked quinoa
  • 2 ripe peaches, thinly sliced
  • 1 cups bing cherries, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced and halved
  • 2/3 cup chopped carrot, I used rainbow carrots
  • 2/3 cup corn, fresh or cooked – your choice
  • 1/2 cup rainbow micro greens
  • 1/4 cup thinly sliced radish
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup gorgonzola cheese
  • tablespoons fresh oregano leaves
  • 2 tablespoons fresh chopped basil leaves
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped thyme
Instructions
  1. Note: for more flavor you can cook your quinoa and/or farro in chicken or vegetable stock, which is what I always do.
  2. In a large bowl, toss together the quinoa and farro. Season the tomatoes and cucumber with a pinch of salt and pepper – I like to do this just to add more flavor to those two ingredients especially.
  3. Toss all of the fruit and vegetables, down to the radish, into the quinoa and farro. Toss well so everything is combined. Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, tossing well. Toss in the gorgonzola. Right before serving, toss in all of the fresh herbs.
  4. You can make this an hour or so before serving – it’s wonderful cold and so are the leftovers!

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