After a week full of birthday week celebration for Marc’s birthday last week, I’m ready for a little vegetable reset. Between the super delicious birthday dinner at Marc’s favorite restaurant, the donut party we had the morning of his birthday, and the TWO cakes I made (he couldn’t decide between white and chocolate cake and I didn’t want him to have to!), I’m feeling a little…puffy.
So last week I made a “detox” kale salad, which I’ll also be posting this week, and this week I made this Moroccan Farro Salad. This salad is actually super similar to my Moroccan Couscous Salad, which I made years ago back in grad school. I used to make it all the time for a quick and healthy lunch and then for some reason forgot about it.
Last week a high school friend posted on Instagram her Moroccan Quinoa Salad and I immediately knew I had to make my version again.
This time instead of couscous I used farro. While I cook a lot with quinoa and rice, I’ve been trying to branch out and cook with different whole grains. I have found that farro is one of my favorites. It gets softer than wheat berries but has more substance than something like amaranth or millet. As far as how it tastes, it really just takes on whatever flavor you put in it.
Along with the farro, I added shredded carrots, chickpeas, green onions, and almonds, like I have in my Moroccan Couscous Salad. I also kept the dressing the same, but instead of cranberries I used golden raisins, and I added a bunch of kale to get some greens in, too.
I absolutely love how this salad turned out. It is super easy to whip up, full of flavor, and will be a perfect healthy lunch throughout my week!