Farro, Tomato, Edamame, Corn Salad

When planning our dinner menu for this weeks shopping trip I realized how much time and effort we were putting into dinner planning and execution. Why were we letting breakfast and lunch fall into a drab routine filled with cereal, lunch meat, and PB&J? We enjoy cooking and eating therefore I am on a mission to revamp our breakfast and lunch menus starting with lunch. Over the summer I started cooking with 10 minute farro¬†from Trader Joe’s. It’s delicious warm or cold, as a main dish or a side. Since we have been experiencing an abnormally warm fall I decided our first new lunch dish would be a cold farro salad. It was quick and easy to make the night before.

1 small onion
1 tablespoon olive oil
1 1/2 cups Trader Joe’s 10 minute farro
3 cups chicken or vegetable stock
1 cup corn (fresh, frozen, canned whatever you prefer)
1 cup shelled edamame (cooked per package instructions)
1 dozen cherry tomatos halved
1/4 cup red wine vinegar
1 tablespoon olive oil
salt and pepper to taste
feta cheese

1. Heat 1 tablespoon of olive oil in a sauce pan, add onion. Cook for 2-3 minutes or until the onion is soft. Add farro, stirring until it is coated with olive oil. Add stock, bring to a boil, reduce to low and let simmer for 10 minutes. Remove from heat and let sit for 5 minutes, drain excess broth. Let the farro come to room temperature.

2. While the farro is cooking prepare the edamame, corn, and tomatoes. Once farro is at room temperature add red wine vinegar and olive oil, mixing together until it is coated. Add the vegetables, season with salt and pepper. You can serve salad at room temperature or place in the fridge to cool completely. When serving top with feta or your favorite cheese!

What are your go to recipes for lunch? Please share, we are looking for more ideas!

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