Farro and Quinoa Salad with Balsamic Cherries and Oranges and Pomegranate/Orange Vinaigrette

Farro and Quinoa Salad with Balsamic Cherries and Oranges and Pomegranate/Orange Vinaigrette

This is a nice summer salad with bright complex tastes. The Farro gives a nice nutty crunch. The cherries and oranges give a fruity pop and the Fennel and the Vinaigrette give some complexity to the flavor profile. I always toast my Quinoa. It adds some nuttiness to the flavor and makes the cooking time consistent. When I created this recipe, I added the oranges to the cherries for the initial sauté. Oranges break down pretty quickly in heat. Tossing them in the vinaigrette at the end should hold their integrity better.

Sorry there is no food porn to accompany this one. I was too busy completing this and a few other recipes to whip out the camera.

Ingredients:
1 cup Farro
1/2 cup Quinoa
1 Tbsp Olive Oil
4 cups Water
8 oz Cherries
1 Navel Orange
2 Tbsp Unsalted Butter
3 Tbsp Balsamic Vinegar
1 Small head Fennel, halved and thinly sliced
Pomegranate/Orange Vinaigrette (see below)
Salt and Pepper to taste

Directions:
1) Rinse the Farro under running water. Add the Farro and 3 cups of water to a saucepan, bring to a boil, reduce heat to a simmer and cover. Cook, stirring occasionally, for 15 minutes or until al dente. Strain the Farro and set aside to cool.
2) Rinse Quinoa under running water. Heat 1 Tbsp Oil Olive in the bottom of a small saucepan over medium-high heat, add Quinoa and sauté stirring constantly until the water evaporates and the Quinoa lightly toasts. Add 1 cup Water, bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes. Remove from heat and let sit for 5 minutes. Move Quinoa to a clean bowl and set aside to cool.
3) Pit and halve Cherries. Segment Orange and cut each segment into quarters. Melt butter in a skillet, add Cherries and sauté for 1 minute. Add Balsamic Vinegar to skillet and cook for an additional 2 minutes. Remove from heat, add Orange and toss till combined.
4) Add cooled Farro and Quinoa to a large bowl and stir to combine. Add Fennel and stir to combine. Add Balsamic Cherries and Oranges and stir to combine. Add Vinaigrette and stir to combine.
5) Salt and Pepper to taste.
6) Serve cooled.

Pomegranate/Orange Vinaigrette

1 Shallot, minced
1/4 cup Pomegranate Juice
Juice and zest of one Navel Orange
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar

Add all ingredients and whisk until combined.