Soy-Free Wholesome Mixed Grain Salad

Elevate your salad game with this Soy-Free Wholesome Mixed Grain Salad, a nutrient-packed recipe featuring a hearty blend of quinoa and farro cooked in vegetable stock for maximum flavor. Bursting with freshness, it combines crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and a touch of zesty red onion, all brightened by aromatic parsley and mint. The star of this dish is the tangy homemade dressing, made with olive oil, lemon juice, Dijon mustard, and a hint of maple syrup for a subtle sweetness. Perfect as a light lunch, a side dish, or meal prep option, this salad is gluten-free*, vegan, and ready in under 45 minutes. Enjoy a colorful medley of textures and flavors that’s as wholesome as it is delicious! (*Ensure farro is substituted for gluten-free grains if necessary.)

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 1 cup Farro
• 4 cups Vegetable stock
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 0.5 cup Fresh parsley
• 0.25 cup Fresh mint
• 0.25 cup Olive oil
• 3 tablespoons Lemon juice
• 1 teaspoon Maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa and farro thoroughly under cold water to remove any dirt or impurities.

Step 2

In a medium saucepan, combine the quinoa and farro with the vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for approximately 20 minutes, or until the grains are tender and the liquid is absorbed.

Step 3

Once cooked, transfer the quinoa and farro to a large mixing bowl and let cool to room temperature.

Step 4

While the grains are cooling, prepare the vegetables. Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Halve the cherry tomatoes. Finely chop the parsley and mint.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper to create the dressing.

Step 6

Once the grains have cooled, add the cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint to the bowl. Gently toss to combine.

Step 7

Drizzle the dressing over the salad and toss again to ensure everything is evenly coated.

Step 8

Taste and adjust the seasoning if needed. Serve immediately or refrigerate for up to 3 days.

Nutrition Facts

Serving size	(1971.0g)

Amount per serving	% Daily Value*
Calories	2242.3

Total Fat 82.2g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 8.2g
Cholesterol 0mg	0%
Sodium 4757.7mg	0%
Total Carbohydrate 312.5g	0%
Dietary Fiber 37.9g	0%
Total Sugars 34.0g
Protein 68.8g	0%

Vitamin D 0IU	0%
Calcium 356.4mg	0%
Iron 17.1mg	0%
Potassium 3130.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 12.2%

Carbs: 55.2%