Broccoli Salad with Farro Recipe

🧂 Ingredients

• 1 cup farro

  uncooked
• 2 cups vegetable stock

  or water
• 1/4 cup sliced almonds
• 2 cups broccoli florets

  about 1 head
• 2 tablespoons olive oil
• 2 garlic cloves

  thinly sliced
• 3 scallions

  sliced on the diagonal
• 1 (15-ounce) can chickpeas

  drained and rinsed
• 1/2 cucumber

  diced
• 1/4 cup Parmesan cheese
• 2 tablespoons fresh parsley

  chopped
• salt and pepper to taste
• 3/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• Salt and freshly ground pepper

Instructions

• 1 Cook farro, according to package directions using chicken or vegetable stock,
  and cool slightly.
• 2 Meanwhile, in a non-stick skillet, add sliced almonds and toast for a few
  minutes until they begin to brown. Remove from skillet.
• 3 Add olive oil and sliced garlic to the skillet. Sautee until garlic is brown,
  remove from skillet and discard. Then add broccoli florets and pan sear until
  the broccoli turns bright green and is brown in spots. Salt and pepper to taste.
• 4 Whisk together ingredients for Balsamic Vinaigrette.
• 5 Add all ingredients into a serving bowl, toss with balsamic vinaigrette. Salt
  and pepper to taste.

Nutrition Info