Go Back

Asian Farro Salad with Quick Peanut Dressing

With about 25 grams of plant-based protein per serving, this is makes a satisfying main dish for 2, or side salad for 3-4. Best part: you can make it in under 30 minutes! Tofu is a great addition for a heartier meal - see notes below.
Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Asian
Servings 2

Ingredients
  

  • ½ cup dry farro - I used Whole Foods Organic Italian Farro*
  • 4 cups organic baby spinach, packed & roughly chopped (about 4 ounces)
  • 2-3 large carrots (or easier option: about 1 cup pre-shredded carrots)
  • 1 cup frozen organic shelled edamame
  • ¼ cup chopped roasted peanuts, or other chopped/sliced nuts
  • 1 ripe avocado (slightly soft but not mushy in any spots)
  • 2 tbsp hemp seeds, optional
  • drizzle of sriracha, optional

Peanut Dressing

  • 2 tbsp creamy peanut butter
  • 1 tbsp coconut aminos, tamari or soy sauce**
  • 1 tbsp rice vinegar (without sugar - I use Marukan organic)
  • 1 tsp pure maple syrup
  • 1-3 tbsp water
  • sea salt & freshly ground pepper to taste

Instructions
 

  • In a small saucepan, bring ½ cup farro and 1 ½ cup water to a boil. Once boiling, reduce heat to low (I move it to my small burner), cover and cook for 5 minutes; see note below if using a different kind of farro. Add the frozen edamame, cover again, and continue to cook for about 5 minutes or until both are tender. Remove from heat and let steam with the lid on for another 5 minutes or so. Drain off remaining water.
  • Meanwhile, add the peanut butter, coconut aminos, vinegar and maple syrup to a small jar, ideally with a lid. Whisk together with a fork, and then add 1 tablespoon of water at a time as needed to dilute it into a dressing consistency. Taste and adjust ingredients to taste, adding salt & pepper if needed. Whisk or shake well to mix.
  • Peel the carrots and discard the outer layer. Use the peeler to make ribbons - I make a couple on each side and then continue rotating it around.
  • Divide the spinach, carrots, farro, edamame, and nuts/seeds between two large bowls. (Or if not eating right away, cover and store it at this point; it will keep in the fridge for a few days.) When ready to serve, cut and slice the avocado, and drizzle the dressing over each salad (you may have extra). Farro is great warm or cold so don't worry about reheating it.

Notes

*The Whole Foods Italian Farro cooks very quickly - if you use another kind, you’ll need to adjust the cooking time. Cook as directed on the package and add the edamame during the last 5 minutes (or you can always cook the edamame separately per the instructions). I also like Bob’s Red Mill Farro.
 
**I use coconut aminos in place of tamari/soy sauce because it has much less sodium and tastes about the same.
 
I think apple cider vinegar is probably the best sub for rice vinegar.
 
For a heartier meal: I love this salad with crispy organic tofu - I bake it using this method. (If adding tofu, I skip the edamame.)