Easy Quinoa Farro Salad

I never paid much attention to ancient grains until I found myself staring at a bag of farro in the grocery store last year. Growing up, rice was pretty much the only grain we ate at home. When my mom tried quinoa once in the 90s, she overcooked it into mush, and that was the end of that experiment.

But here’s the thing about quinoa and farro – they’re actually really hard to mess up. Unlike rice, which can quickly turn from perfect to mushy, these grains hold their shape well and have a nice chewy texture that makes them great for salads. After trying them separately, I figured why not throw them together? That’s how this quinoa farro salad was born.

What Kind of Quinoa Should I Use?

While white quinoa is the most common type you’ll find at the grocery store, you actually have several options for this salad. Regular white quinoa has the mildest flavor and lightest texture, while red quinoa holds its shape a bit better and has a slightly nuttier taste that works really well in salads. Black quinoa is another option that brings a earthier flavor and stays nice and firm after cooking. For this recipe, I’d suggest starting with white or red quinoa since they’re easier to find and cook up perfectly for salads. Just remember to rinse your quinoa well before cooking – this removes the natural coating called saponin that can make it taste bitter.

Options for Substitutions

This grain salad is super adaptable and you can make several swaps based on what you have in your pantry:

• Quinoa and Farro: While these grains give the salad its character, you can substitute quinoa with millet or bulgur wheat, and farro with barley or wheat berries. Just follow the cooking instructions on their packages as cooking times may vary.
• Lentils: Any type of lentils work here – green, brown, or even red (though red will be softer). You could also swap them for chickpeas if you prefer.
• Black beans: Feel free to use kidney beans, pinto beans, or navy beans instead. Just make sure to rinse them well like you would the black beans.
• White wine vinegar: Apple cider vinegar or rice vinegar make good substitutes. You might need to adjust the amount slightly to taste.
• Cilantro: If you’re not a cilantro fan, try fresh parsley or a mix of parsley and mint instead.
• Honey: Maple syrup or agave nectar work just as well for adding a touch of sweetness. This makes the recipe vegan too!
• Red bell pepper: Any color bell pepper works fine, or try adding diced cucumber or cherry tomatoes for a different crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing this grain salad is not rinsing the quinoa thoroughly before cooking, which can leave behind a bitter, soapy taste from its natural coating called saponin – use a fine-mesh strainer and rinse until the water runs clear. Another common error is overcooking the farro and lentils, which should maintain a slight bite to add texture to your salad – check them a few minutes before their suggested cooking time and taste for the right al dente texture. To keep your salad from becoming bland, make sure to dress it while the grains are still warm, as they’ll absorb the flavors better, and don’t forget to taste and adjust the seasoning before serving since grains often need more salt than you might expect. For the best results, let the dressed salad rest for at least 30 minutes before serving to allow the flavors to meld together, and store your fresh herbs separately if making ahead to prevent them from wilting.

What to Serve With Quinoa Farro Salad?

This hearty grain salad works great as a main dish, but it’s also perfect as a side for simple grilled proteins. Try serving it alongside grilled chicken breast, salmon fillets, or even some juicy shrimp skewers for a complete meal. Since the salad is already packed with protein from quinoa, farro, and legumes, you might want to keep the portions of your protein smaller than usual. For a light summer dinner, I love pairing this with grilled vegetables like zucchini, asparagus, or portobello mushrooms. If you’re serving this at a barbecue, it sits really well next to classic cookout dishes like burgers or grilled sausages.

Storage Instructions

Keep Fresh: This quinoa farro salad is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they mingle together, making it even tastier the next day. Just give it a quick stir before serving.

Make Ahead: Want to prep this in advance? Cook the quinoa, farro, and lentils ahead of time and store them separately. When you’re ready, just combine them with the fresh ingredients and dressing. The grains can be stored in the fridge for up to 3 days before mixing.

Pack for Lunch: This salad travels really well! Pack it in individual containers for easy grab-and-go lunches. If you’re adding any tender greens, keep them separate and toss them in just before eating to keep everything fresh and crisp.

Preparation Time	15-20 minutes
Cooking Time	55-70 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 150-170 g

Ingredients

For the grains:

• 1 cup quinoa
• 1 cup farro (semi-pearled for quicker cooking)
• 1/2 cup lentils (brown or green for best texture)

For the salad base:

• 1 red bell pepper (finely diced for even distribution)
• 1/2 cup diced red onion
• 1 can black beans (rinsed and drained thoroughly)

For the vinaigrette:

• 1 tsp honey
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp oregano
• zest from 1 lime
• juice from 1 lime
• 1/4 cup olive oil (extra virgin for best flavor)
• 1 minced garlic clove
• 2 tbsp white wine vinegar

For the garnish:

• 1/4 cup chopped cilantro (freshly chopped for vibrant flavor)
• 2 tbsp chopped chives

Step 1: Cook the Quinoa

Start by rinsing the quinoa well and draining it.

Place the quinoa in a pot with 2 cups of water.

Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for 15 minutes.

Once cooked, fluff the quinoa with a fork and let it cool slightly.

Spread it out onto a plate to allow it to cool further.

Step 2: Cook the Farro

Rinse the farro under running water and drain it.

Place the farro in a pot with enough liquid to cover it completely.

Simmer for 25-30 minutes until the farro is soft but still has a bit of a bite.

Drain the farro and spread it on a plate to cool.

Step 3: Cook the Lentils

Rinse the lentils thoroughly and drain them.

Put the lentils in a pot with 3 cups of water.

Bring the water to a boil, then simmer for 20 minutes until the lentils are soft but still have a bit of a bite.

Drain the lentils and spread them on a plate to cool.

Step 4: Prepare the Vinaigrette

In a blender, combine olive oil, vinegar, zest, juice, garlic, red pepper flakes, oregano, and honey.

Blend the mixture until it’s well combined and smooth, creating a flavorful vinaigrette for the salad.

Step 5: Assemble the Salad

In a large bowl, combine the cooled quinoa, farro, lentils, black beans, pepper, and onion.

Pour the prepared vinaigrette over the ingredients and stir gently to coat everything evenly.

Support the taste with fresh chives and cilantro, stirring them gently into the salad.

Step 6: Final Touches and Serve

Just before serving, optionally squeeze fresh lime juice or fresh lemon juice over the salad for an added burst of freshness.

Serve the salad as a nutritious and flavorful dish at any gathering.

Enjoy!