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Asian Quinoa And Farro Salad

Asian Quinoa And Farro Salad
30 min to prepare serves 4

1 cup quinoa, cooked
1 cup farro, cooked
1 cup green cabbage, chopped
1 cup frozen peas, thawed
1 large carrot, diced
1 (15 oz) can black eyed peas, drained and rinsed
1 cup whole almonds, unseasoned
½ cup peanuts, unseasoned
For the dressing:
¼ cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon ginger, minced
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon black sesame seeds or chia seeds
½ teaspoon black pepper

Whisk soy sauce, rice wine vinegar, sesame oil, ginger, garlic, honey, and black pepper together in a small bowl. Set aside.
Mix cooked quinoa and farro in a large bowl. Add shredded cabbage, peas, carrots, black eyed peas, peanuts, and almonds.
Pour dressing over top of grains and vegetables. Toss to combine. Sprinkle sesame seeds (or chia seeds) over top to serve.