• Servings

  Makes: 2 servings

INGREDIENTS

• 1 1/2 cup cooked quinoa*
• 1 cup cooked farro*
• 1 JAZZ ™ apple, small diced
• 1/2 cup toasted chopped pecans
• For the kale
• 1 bunch kale, ribs removed and chopped
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• For the carrots
• 1 bunch carrots, peeled and sliced
• 2 tsp extra virgin olive oil
• 1/4 tsp kosher salt
• For the vinaigrette
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt
• 20 turns fresh cracked pepper

METHOD

*To cook quinoa

• In a small pot, warm 1 tsp extra virgin olive oil
• Add about ½ cup of quinoa and toast slightly
• Add 1 ½ cups of water, pinch of salt, and bring to a boil
• Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed
• Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb and remaining liquid

*To cook farro

• Bring a medium/large pot of salted water to a boil (should taste like the ocean)
• Stir in ⅔ cup of farro and cook for 45 minutes
• Strain remaining liquid and set farro aside

To cook the rest

• Preheat the oven to 200 degrees Celsius
• Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes
• In a large sauté pan, heat olive oil until warm and then add chopped kale. Char slightly and then continue to sauté until tender
• In a large mixing bowl, mix together the cooked quinoa, carrots, and kale
• Whisk together the ingredients for the vinaigrette and then stir into the grain mixture
• Fold in diced JAZZ™ apples and pecans and serve warm or chilled