Modified Greek Quinoa Salad

The Junior League of Seattle is not the only League that produces excellent cookbooks. In fact, cookbooks are a major source of revenue for Junior Leagues throughout the country. Peace Meals, by the Junior League of Houston, is another popular cookbook. Peace Meals was released in September 2008 and is the Junior League of Houston’s fourth cookbook; the organization’s first in over 10 years. This recipe has been adapted from their Greek Quinoa Salad.

Quinoa is the grain du jour lately, but there are a wide variety of protein rich grains. A lesser known, but equally tasty grain, is farro, which has been swapped for quinoa in this recipe in addition to a few other modifications as seen in the recipe below.


  • 1 1/2 cups farro
  • 3 cups vegetable broth
  • 1/8 cup balsamic vinegar
  • 1/8 cup champagne vinegar
  • 2 cloves minced garlic
  • juice of 1 lemon
  • 1/2 teaspoon zested lemon rind
  • 1 teaspoon dried oregano
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pitted and sliced kalamata olives
  • 1/3 cup chopped flat leaf parsley
  • 1/4 cup red onion diced
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup crumbled feta cheese
  • salt and pepper to taste

Combine the farro and broth and bring to a boil. Reduce to simmer and cook until the liquid is absorbed and the faro is fluffy, or about 30 minutes.

In a small bowl, whisk together vinegar, garlic, lemon juice and rind, oregano, and olive oil.

In a large bowl, combine the remaining ingredients except s&p. Fold in the farro and dressing, then season with salt and pepper to taste. Serve immediately at room temperature.


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