A Mediterranean inspired grain salad that stock full of juicy cherry tomatoes, tangy olives, and sharp blue cheese, and dressed in a light balsamic vinaigrette.  This farro and quinoa salad is reminiscent of a farro salad I noshed on one snowy, April day at the Audubon Cafe in Boston.  Homemade variants of that salad have been gracing my lunches ever since.  The recipe I am sharing below is the latest version.  I cook up a pot of grains at the beginning of the week, store it in the back of the fridge, and pull out a portion each day to dress fresh for that day’s lunch. Yum.

Ingredients:

• 1 cup Farro
• 1 cup Quinoa
• 4 cups Water
• 1/4 cup chopped fresh Cilantro
• 1 pint Cherry Tomatoes sliced into halves
• 1 cup Kalamata Olives
• 8 oz of diced Blue Cheese
• 1/4 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• Salt

Directions:

1. Cook the farro and quinoa:
   1. Bring the 4 cups of water to a boil, and then add the farro.
   2. Allow the farro to cook for 10 minutes before adding the quinoa.
   3. Continue to cook the grains for another 15 minutes, or until the water has been absorbed and the grains are fully cooked.
   4. Stick the grains in the refrigerator for a couple of hours.  You want the grains to be fully cooled before assembling the salad.
2.  In a large bowl toss together the cooled grains, tomatoes, blue cheese, olives, and cilantro.
3. Drizzle the olive oil and balsamic vinegar over top.
4. Season with salt, and continue to toss the salad until the vinaigrette and seasoning have been fully incorporated.