Toasted Farro & Quinoa Tabbouleh - No Fail Recipes

Ingredients

• ¾ cup quinoa
• ¾ cup farro
• 1¾ teaspoon kosher salt, divided
• 3 unpeeled Persian cucumbers, quartered lengthwise
• ⅓ cup olive oil plus 1 tablespoon more for brushing
• ¾ cup fresh squeezed Meyer lemon juice (about 4 small lemons)
• 2 cloves garlic, minced
• ½ teaspoon freshly ground black pepper
• 2 cups diced heirloom tomatoes
• 1½ cups fresh parsley, chopped
• 3 unpeeled Persian cucumbers, cut in half lengthwise
• 4 green onions, thinly sliced
• ½ cup red onions, diced
• ½ cup fresh mint leaves, chopped
• Preheat barbecue grill.
• Rinse and drain farro and quinoa in fine mesh strainer under cool running water.
• Heat a large skillet over medium heat. Add the farro and quinoa to toast about 10 minutes, stirring constantly. It should be fragrant and golden – do not let burn.
• Brush cucumbers with olive oil. When grill is hot, grill cucumbers about 2 minutes on each side. When done, cool and dice.
• While the farro-quinoa mixture is cooking, whisk the lemon juice, oil, garlic, pepper, and remaining salt in small bowl.
• Appetizer
• Side Dishes