Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 1 cup (200g) uncooked farro
  • 3 cups (710ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 English cucumber, diced
  • 1 red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1 cup (30g) fresh flat-leaf parsley, chopped
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (60g) toasted slivered almonds
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Rinse the quinoa and farro under cold water using a fine-mesh strainer. Combine grains, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and grains are tender (about 15–20 minutes). Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  2. Dice the cucumber, bell pepper, and red onion into uniform, small pieces. Finely chop the parsley. Place all produce and the dried cranberries and almonds into a large mixing bowl.
  3. In a small jar or bowl, combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and black pepper. Shake vigorously or whisk until the mixture is emulsified.
  4. Transfer the lukewarm grains into the bowl with the vegetables. Pour the vinaigrette over the top and fold gently with a large spoon until thoroughly combined.