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Home » Food Photos » By Meal » Dinner Ideas » Spinach and Farro Salad with Pinto Beans and Mozzarella

Spinach and Farro Salad with Pinto Beans and Mozzarella

Published: May 21, 2012 · Modified: Oct 16, 2020 by greenlitebitescom · This post may contain affiliate links · 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...

  • ¼ cup pearled Farro uncooked (50g)
  • ¾ cups water
  • Pinch of Kosher Salt
  • 1 cup packed spinach leaves
  • 1 oz Mozzarella cheese
  • ½ cup canned pinto beans (I happen to have some leftover)
  • 14g dried cranberries
  • 1 tsp olive oil
  • 1 tsp Balsamic vinegar
  • ½ tsp oregano
  • Pinch of salt and pepper

Cook the Farro according to the package. I brought ¼ Farro with ¾ 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

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Reader Interactions

Comments

  1. roni says

    June 30, 2012 at 9:33 am

    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
  2. Cindy says

    June 30, 2012 at 8:53 am

    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
  3. Allison says

    June 23, 2012 at 4:05 pm

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

    Reply
  4. roni says

    May 25, 2012 at 1:12 pm

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

    Reply
  5. Kathleen says

    May 25, 2012 at 1:03 pm

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

    Reply
  6. Patty says

    May 25, 2012 at 11:27 am

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

    Reply
  7. roni says

    May 22, 2012 at 8:00 pm

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

    Reply
  8. Shelley says

    May 22, 2012 at 3:12 pm

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

    Reply
  9. Robin says

    May 22, 2012 at 2:16 pm

    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
  10. Fran says

    May 22, 2012 at 7:22 am

    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
  11. Eileen says

    May 21, 2012 at 11:11 am

    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

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