Fig and Farro Grain Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 people
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Course
Main Course
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Cuisine
American
Fig and Farro Grain Bowls
Description
These grain bowls mix hearty farro and quinoa with fresh leafy greens including baby spinach and peppery arugula microgreens. The addition of chopped figs adds a natural sweetness, while thinly sliced shallots provide a mild pungency. Toasted almonds contribute crunch, and crumbled cheese, such as blue or goat cheese, introduces creamy, tangy notes.
The accompanying lemon lavender vinaigrette incorporates champagne vinegar, lemon juice, honey, garlic, lemon zest, dried lavender, salt, pepper, and extra virgin olive oil, delivering a fragrant and tangy dressing that ties the ingredients together. The floral hint from lavender complements the figs and fresh greens.
This bowl can serve as a vegetarian-friendly main or a side salad alongside proteins. Preparing the grains ahead or using leftovers makes assembling the bowl convenient.
Ingredients
- 1 cup farro cooked
- 1 cup quinoa cooked
- 2 cups baby spinach
- 1 cup arugula microgreens
- pinch kosher salt
- black pepper freshly ground
- 8 fig chopped or sliced, whole
- 1 shallot thinly sliced
- ¼ cup toasted sliced almonds
- ¼ cup blue cheese goat or feta cheese (your choice!, crumbled
lemon lavender vinaigrette
- 3 tablespoons champagne vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1 teaspoon lemon zest freshly grated
- 1/2 teaspoon lavender dried, culinary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- (As a note, it will take about 15 to 30 minutes to cook your quinoa/farro. You can cook both ahead of time and/or use leftover grains of your choice for this bowl!)In a large bowl, stir together the farro, quinoa, spinach and microgreens. Add a pinch of salt and pepper in and toss again.
- Top with the figs, shallot, almonds and cheese. Drizzle on the lavender lemon dressing and toss it all together. If you grow it/find it, garnish the bowl with a fresh lavender sprig.Serve!
lemon lavender vinaigrette
- In a bowl or measuring cup, whisk together the vinegar, lemon juice, honey, garlic, lemon zest, lavender, salt and pepper.
- Continue to whisk and stream in the olive oil until the dressing is emulsified. You can make this ahead of time and store it in the fridge for a few days! If desired, you can strain out the dried lavender, but I like to leave them in there!
User Reviews
Overall Rating
5
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