Moroccan Farro
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Ingredients
- 2 cups quick-cooking farro
- ½ tsp kosher salt
- ½ cup olive oil vinaigrette
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 cloves garlic, minced
- 2 (15.5-oz) cans cannellini beans, drained and rinsed
- 2 zucchini, diced
- ⅓ cup chopped fresh flat-leaf parsley
Instructions
- Cook farro according to package directions; toss with salt.
- Whisk together vinaigrette, cumin, coriander, paprika, cayenne, and garlic in a large bowl. Add farro, beans, zucchini, and parsley; toss. Let stand 10 to 15 minutes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
455
|
455
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 17 | 17 |
| Carb (g) | 68 | 68 |
| Fiber (g) | 17 | 17 |
| Sodium (mg) | 492 | 492 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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