Grilled Vegetable Farro Salad

Vegetarian
Vegan
Dairy Free
Very Healthy
Health score
72%
Grilled Vegetable Farro Salad
90 min.
6
164kcal

Suggestions


Welcome to a delightful culinary experience with our Grilled Vegetable Farro Salad! This vibrant dish is not only a feast for the eyes but also a celebration of wholesome ingredients that are sure to tantalize your taste buds. Perfectly suited for vegetarians and vegans alike, this salad is a fantastic way to incorporate healthy grains and fresh vegetables into your diet.

Imagine the smoky aroma of grilled bell peppers, asparagus, and cherry tomatoes mingling with the nutty flavor of farro, creating a symphony of tastes and textures. The addition of a zesty dressing made from red wine vinegar, lemon juice, and Dijon mustard elevates this dish, making it a refreshing choice for any occasion. Whether you're looking for a side dish for your next barbecue, a light starter for a dinner party, or a nutritious snack, this salad fits the bill perfectly.

With a health score of 72, this recipe is not only delicious but also packed with nutrients, making it a guilt-free indulgence. At just 164 calories per serving, you can enjoy a generous portion without compromising your health goals. So, gather your ingredients, fire up the grill, and get ready to impress your family and friends with this colorful and nutritious Grilled Vegetable Farro Salad!

Ingredients

  • cup quick-cooking barley uncooked
  • 2.5 cups water 
  • 0.5 teaspoon salt 
  •  bell pepper yellow cut into 6 pieces
  •  bell pepper red cut into 6 pieces
  • 0.5 lb asparagus fresh cut in half
  •  cherry tomatoes 
  • tablespoon olive oil 
  • tablespoons red wine vinegar 
  • tablespoon juice of lemon 
  • teaspoons lemon zest grated
  • teaspoons dijon mustard 
  • 0.3 teaspoon salt 
  • Dash pepper fresh black
  • cups baby spinach packed

Equipment

  • bowl
  • sauce pan
  • grill

Directions

  1. Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt.
  2. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender.
  3. Drain, if necessary, and set aside.
  4. Heat coals or gas grill.
  5. Brush peppers, asparagus and tomatoes with olive oil.
  6. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
  7. In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
  8. To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top.
  9. Drizzle remaining dressing over vegetables.

Nutrition Facts

Calories164kcal
Protein11.78%
Fat15.62%
Carbs72.6%

Properties

Glycemic Index
26.67
Glycemic Load
0.52
Inflammation Score
-9
Nutrition Score
18.131739108459%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Luteolin
0.4mg
Isorhamnetin
2.15mg
Kaempferol
1.17mg
Myricetin
0.08mg
Quercetin
6.06mg

Nutrients percent of daily need

Calories:164.26kcal
8.21%
Fat:2.99g
4.6%
Saturated Fat:0.45g
2.82%
Carbohydrates:31.26g
10.42%
Net Carbohydrates:24.18g
8.79%
Sugar:2.39g
2.66%
Cholesterol:0mg
0%
Sodium:329.18mg
14.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.07g
10.14%
Vitamin C:72.44mg
87.81%
Vitamin K:67.66µg
64.44%
Vitamin A:1976.33IU
39.53%
Manganese:0.67mg
33.29%
Fiber:7.08g
28.33%
Selenium:14.28µg
20.39%
Folate:63.92µg
15.98%
Copper:0.28mg
14.04%
Iron:2.28mg
12.66%
Vitamin B6:0.25mg
12.43%
Vitamin B3:2.45mg
12.26%
Magnesium:48.09mg
12.02%
Phosphorus:115.41mg
11.54%
Vitamin B1:0.15mg
10.14%
Potassium:354.84mg
10.14%
Vitamin E:1.39mg
9.29%
Vitamin B2:0.14mg
8.11%
Zinc:1.1mg
7.33%
Calcium:39.71mg
3.97%
Vitamin B5:0.33mg
3.33%