Quinoa and Farro Grain Salad with Lemon Vinaigrette
A vibrant, protein-packed salad featuring perfectly cooked grains tossed with fresh vegetables and a bright citrus dressing. Ideal for a light lunch or side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, farro, water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup quinoa
- 1/2 cup farro
- 1 1/2 cups water
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- 1/4 cup dill
- 1/4 cup red onion
- 1/2 cup cucumber
- 1/2 cup cherry tomatoes
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Rinse quinoa and farro under cold water in a fine-mesh strainer until water runs clear. Combine quinoa, farro, and 1 1/2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20-25 minutes until tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool completely.
- Step 2: Whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp black pepper in a small bowl until emulsified. Stir in 1/4 cup chopped dill.
- Step 3: In a large bowl, combine cooled quinoa and farro with 1/4 cup diced red onion, 1/2 cup diced cucumber, and 1/2 cup halved cherry tomatoes. Pour dressing over salad and toss gently until evenly coated. Season with 1/4 tsp salt and additional black pepper to taste. Chill for 30 minutes before serving.
