STRAWBERRY FARRO OR QUINOA SALAD

For this salad choose your choice of grain/seed. Either works well in this salad.

1 cup uncooked farro or quinoa 

4 cups arugula

2 cups fresh strawberries, hulled and sliced in half

1/4 of a red onion, thinly sliced

1 avocado, peeled, pitted and chopped

1/4 cup crushed walnuts

No-sugar-added dressing of your choice. Poppy seed is a good one.

Cook the farro or quinoa according to the package directions. Assemble by starting with the arugula on the bottom, followed by, the order listed, farro or quinoa, strawberries, red onion, avocado, and walnuts. Pour dressing over the top and serve immediately. 

May be stored by separate the salad base and dressing. Store in refrigerator up to three days.

Yield: 4 servings

recipe idea and photo from First for women 2024