Mediterranean roasted vegetable and farro bowl

Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento

This can be served warm, cold or at room temperature, mixed together as a salad or layered in a bowl as shown. Or, layer in a Mason jar and take to work for a healthy lunch.

Ingredients

1 cup cooked farro or quinoa
1 tbsp. olive oil
Sea salt and freshly ground pepper, to taste
1 cup roasted vegetables (see recipe)
2 oz. feta cheese
Handful of fresh mint, chiffonade
2 tbsp. toasted sunflower seeds

Directions

Place farro in an individual serving bowl. Toss with olive oil and season with salt and pepper. Add roasted vegetables, feta cheese and mint, and top with sunflower seeds.

Serves 1

Photo: Scott Monaco