Spring Farro Salad

Fresh spring fruits and vegetables and Asian seasonings give this farro salad vibrant color and great taste.

1 cup uncooked farro
3 cups water (you can also use vegetable stock)
3 small golden beets, peeled and chopped into 1/2-inch cubes (about 2 cups total)
1/2 TBS olive oil
2 small cluster tomatoes, diced
3 radishes, thinly sliced
3 large strawberries, sliced
2 TBS diced red onions
1 scallion, thinly sliced
1 1/2 TBS low-sodium soy sauce
1/2 TBS sesame oil
1/2 TBS granulated onion
1 TBS black sesame seeds

View the full recipe at Healthy Nibbles & Bits →