Farro, Pomegranate, and Carrot Tabbouleh

Ingredients

• 1 1/2 cups water 
• 1/2 cup dry farro 
• 4-5 multicolored carrots, washed and sliced into 1/2” wide pieces on the diagonal
• 1 Tbsp olive oil 
• 1/4 red onion, minced
• 1 bunch Italian parsley, coarsely chopped 
• 1 cup baby arugula
• 1/2 cup pomegranate seeds
• 2 Tbsp olive oil 
• Juice of 1 lemon (~1 Tbsp)
• 1 tsp Piquant Post Spicy Mint
• Salt and pepper to taste
• fresh herbs for garnish (mint, thyme - optional)