Mediterranean Farro and Green Bowls with a Garlicky Lemonette
2 cups water
1 cup dry quinoa or farro
3 cups chopped greens (arugula, parsley, cilantro, spinach, romaine, collards or kale)
A 15-ounce can garbanzo beans, roughly chopped
1 red or yellow bell pepper, diced
1/4 cup green onions, chopped
1 cup tomato, diced
1/4 cup crumbled feta cheese or another kind of shredded cheese
Cook the farro or quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely. To a large serving bowl, add the farro or quinoa, greens, garbanzo beans, peppers, tomatoes and cheese. Drizzle with the dressing.
Garlicky Lemonette Dressing
¼ cup extra virgin olive oil
¼ cup lemon juice either fresh or bottled
1 tbsp. Dijon mustard
1 clove garlic, minced
Freshly ground black pepper
Mix all in a used and cleaned pickle or jelly jar and shake. Store the dressing in the jar in the refrigerator.