Fig and Farro Grain Bowls
These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaiagrette make this bowl irresistible.
Ingredients
- 1 cup cooked farro
- 1 cup cooked quinoa
- 2 cups baby spinach
- 1 cup arugula microgreens
- pinch of kosher salt
- freshly ground black pepper
- 8 whole figs chopped or sliced
- 1 shallot thinly sliced
- ¼ cup toasted sliced almonds
- ¼ cup crumbled blue goat or feta cheese (your choice!)
lemon lavender vinaigrette
- 3 tablespoons champagne vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves finely minced or pressed
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried culinary lavender
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- (As a note, it will take about 15 to 30 minutes to cook your quinoa/farro. You can cook both ahead of time and/or use leftover grains of your choice for this bowl!)In a large bowl, stir together the farro, quinoa, spinach and microgreens. Add a pinch of salt and pepper in and toss again.
- Top with the figs, shallot, almonds and cheese. Drizzle on the lavender lemon dressing and toss it all together. If you grow it/find it, garnish the bowl with a fresh lavender sprig.Serve!
lemon lavender vinaigrette
- In a bowl or measuring cup, whisk together the vinegar, lemon juice, honey, garlic, lemon zest, lavender, salt and pepper.
- Continue to whisk and stream in the olive oil until the dressing is emulsified. You can make this ahead of time and store it in the fridge for a few days! If desired, you can strain out the dried lavender, but I like to leave them in there!
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