Adventures in Healthier Eating with 2 Kids and a Picky Husband

Spinach and Farro Salad with Pinto Beans and Mozzarella

10 WWPP Posted by 3 years ago 11 Comments

Finally my first Farro idea! I have to say, I love this stuff! It’s chewy and yummy and, well, fun!

I tossed it with what I could find in my pantry and it made a wonderfully satisfying lunch. Filling but not heavy, tasty and quite nutrient dense. According to NutritionData.com this salad contains more than 50% of your daily Vitamin A, over 20% Iron not to mention 18g of protein and 12g of fiber!Spinach and Farro Salad with Pinto Beans and Mozzarella

Here’s what I did. I hope it inspires you to try this fun grain…

  • 1/4 cup pearled Farro uncooked (50g)
  • 3/4 cups water
  • Pinch of Kosher Salt
  • 1 cup packed spinach leaves
  • 1 oz Mozzarella cheese
  • 1/2 cup canned pinto beans (I happen to have some leftover)
  • 14g dried cranberries
  • 1 tsp olive oil
  • 1 tsp Balsamic vinegar
  • 1/2 tsp oregano
  • Pinch of salt and pepper

Cook the Farro according to the package. I brought 1/4 Farro with 3/4 cup water and a pinch of salt to a boil, then lowered to medium and cooked for 20 minutes until the water was absorbed.

While the Farro is cooking put all the other ingredients in a bowl.

Spinach and Farro Salad with Pinto Beans and Mozzarella  - step 1

Once the Farro is cooked add it to the bowl and toss.

You can’t get much easier than that!

Spinach and Farro Salad with Pinto Beans and Mozzarella  - step 2

I’m counting this as one serving but be it was quite large. You could totally share and pair with a bowl of soup!

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
380 11g 12g old: 8 new: 10
Sugar Sat Fat Carbs Protein
10g 4g 58g 18g

See other recipes using: beans, cheese, dried cranberries, farro, pinto beans, spinach


Discussion

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Discussion

There are 11 comments so far. Join in on the conversation.

    Eileen

    May 21, 2012

    This looks AMAAAZING! I am really psyched to try farro now. Once again, thank you for totally broadening my horizons and knowledge of yummy food! Reply

    Fran

    May 22, 2012

    Do you think wheat berries would work as well? The look similar and are also quite chewy in texture...plus I have the wheat berries in my cabinet right now. :) Reply

    Robin

    May 22, 2012

    I tried this last night. I have to make it again tonight because it was that good! I am a new fan of farro!! Reply

    Shelley

    May 22, 2012

    Since I'm a Texas writer, I'll eat anything that has pinto beans in it! Reply

    roni

    May 22, 2012

    Fran - I'm sure they would work great! Let us know! Reply

    Patty

    May 25, 2012

    Must try Farro and this salad asap...yummy! Reply

    Kathleen

    May 25, 2012

    My Faro instructions say to soak for 8 hours. I have organic faro. Do I need to? Thanks Kathleen Reply

    roni

    May 25, 2012

    If it's not "pearled" then probably. The pearling processes makes it quick cooking. Reply

    Allison

    June 23, 2012

    THIS WAS AMAZING! I switched out the beans for lentils ( I had some in the fridge ) DELICIOUS!!!!!!!! Reply

    Cindy

    June 30, 2012

    What steps/omits would you suggest for preparing this ahead of time for a potluck? I have to be out the door very early in the morning, several hours before we share the meal at church potluck. Thanks. It looks like a lovely, fresh addition to the usual potluck fare. :) Reply

    roni

    June 30, 2012

    The spinach will start to wilt because of the vinegar. I'd keep these three things separate and then toss before serving.. 1.) Cooked Farro 2.) 1 cup packed spinach leaves 1 oz Mozzarella cheese 1/2 cup canned pinto beans (I happen to have some leftover) 14g dried cranberries 3.) 1 tsp olive oil 1 tsp Balsamic vinegar 1/2 tsp oregano Pinch of salt and pepper That may work. Reply