Happy Wednesday! I hope your week is going well. I’m just popping in this morning to share a quick recipe that I made for dinner on Monday. I almost never “wing it” in the kitchen, but I did this time and it ended up being pretty freakin’ delicious, so I thought I’d share it with you guys.
I apologize in advance for my photography. I am not a photographer or a food blogger. I wasn’t even planning to share this with you before I made it, but as soon as I took the first bite I knew I needed to snap some pictures so I could type it up!
As many of you know, I recently cut back on meat in my diet. Breakfast and lunch have been super easy, but it’s harder for me to come up with good dinner options that don’t include meat. I know they’re out there, it’s just not how I grew up so it’s taking some learning on my part. I’m also having to pay more careful attention to plant-based protein sources so I don’t end up on an all-carb diet.
Anyway, I decided to use farro as the grain base for this warm salad because it has 6 grams of protein per serving. That’s the same as one egg! The rest of it came together based on ingredients I happened to have on hand, but you could really play around with it however you wanted.
The best part about this salad is that it comes together in about 20 minutes or less. Perfect for a (meatless) Monday evening!
- 1/2 cup dry farro
- 2 portabella mushroom caps
- 1-2 tomatoes, chopped
- 1/2 cup yellow onion, chopped
- 2 cups baby spinach
- 2 tablespoons sundried tomatoes
- 2 tablespoons sliced black olives
- 1/2 cup feta cheese
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- salt/pepper to taste
- Preheat oven to 400 degrees
- While oven preheats, chop up the portabellas, onion, and tomatoes. Spread evenly on a cookie sheet and toss with EVOO, garlic, salt, and pepper
- Place veggies in the oven and cook farro as directed
- Once farro is cooked, drain any remaining water from pan and toss in the spinach, roasted veggies, sundried tomatoes, and olives. Stir until spinach has wilted
- Plate each serving and top with feta cheese
You can really customize it however you want based on what you happen to have in your kitchen. In case you’re wondering, I plugged all the ingredients into My Fitness Pal to see what the protein tally looked like and this has 18g of protein per bowl. Not too shabby!
What’s your favorite plant-based protein source?