Asian Quinoa And Farro Salad
30 min to prepare serves 4
INGREDIENTS
1 cup quinoa, cooked
1 cup farro, cooked
1 cup green cabbage, chopped
1 cup frozen peas, thawed
1 large carrot, diced
1 <15 oz> can black eyed peas, drained and rinsed
1 cup whole almonds, unseasoned
½ cup peanuts, unseasoned
For the dressing:
¼ cup low-sodium soy
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon ginger, minced
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon black sesame seeds or chia seeds
½ teaspoon black pepper
PREPARATION
Whisk soy , rice vinegar , vegetable oil , ginger, garlic, honey, and black pepper together during a small bowl. Set aside.
Mix cooked quinoa and farro during a large bowl. Add shredded cabbage, carrots, peas, black eyed peas, peanuts, and almonds.
Pour dressing over top of grains and vegetables. Toss to mix . Sprinkle sesame seeds over top to serve.