Meal Prep Farro and Quinoa Veggie Bowls
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 327
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 36
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 14
- Sodium
- 530
- Total: 30 min
- Active: 30 min
Ingredients
4 cups water or low-sodium vegetable broth
2 cups 10-minute farro, rinsed under cold water then drained
1 1/2 cups heirloom quinoa, rinsed under cold water then drained
1 bay leaf
2 lemons
Kosher salt
2 large Hass avocados
1 English cucumber, cut into 1/4-inch dice
5 ounces sweet baby lettuces
3 cups shredded carrots
1 cup roasted salted cashews, roughly chopped
1 cup roasted salted sunflower seeds
8 ounces hummus (whatever flavor you prefer)
1 cup mixed tender herbs (such as chives, basil, parsley, cilantro and/or dill), roughly chopped
Good-quality extra-virgin olive oil, for drizzling
Optional Add-Ins/Switch-Ups:
3 cups shredded rotisserie chicken
3 cups cubed roasted sweet potatoes
2 cups cubed roasted golden or red beets
2 cups microgreens
1 1/2 cups drained sauerkraut
Directions
- In a 6-quart saucepan, combine the water, farro, quinoa, bay leaf, the grated zest of 1 lemon and a large pinch of salt. Stir and bring to a boil over medium-high heat. Stir again then cover, reduce the heat to a simmer and cook over medium-low heat for 10 minutes. Bump the heat up to medium and cook, uncovered, until all of the liquid has absorbed and the grains are al dente, 5 to 7 minutes.
- Cover, remove from the heat and let stand for 5 minutes more. Remove and discard the bay leaf and fluff the grains with a fork.
- While the grains cook, prep your veggies, herbs and cut the 2 lemons into 10 wedges. If meal prepping for the week, only cut the amount of avocado you need right away. Refrigerate everything (except the nuts and seeds) in separate airtight containers for up to 3 to 4 days until needed.
- To assemble 1 bowl: Scoop 1/2 cup of the cooked grains into a shallow bowl then top with a few thin avocado slices, some of the cucumber and a handful each of the baby lettuce and carrots. Add a sprinkle of the cashews and sunflower seeds followed by a scoop of hummus. Finish with a sprinkle of herbs, a squeeze of 1 lemon wedge and drizzle of olive oil. Feel free to top the bowl with any of the suggested add-ins or switch-ups.
- After refrigerating the grains, let them come to room temperature before serving. Alternatively, warm them in the microwave, or in a skillet with a little water over low heat until the liquid evaporates.