Came home late with no idea what to make for dinner. After a quick scan of the pantry and fridge, I threw together a delicious dish. Added one of my favorite dressings, and voila—a satisfying meal of carbs and greens! Swap out the ingredients with whatever you have on hand and dig in!
Great substitutes: carrots, broccoli, avocado, sliced tomatoes and cucumbers, cooked squash or sweet potatoes. Add some fresh dill, nuts or even jalapeno for your own flair!
INGREDIENTS
1 1/2 cups cooked farro (brown or purple rice, quinoa or couscous are great substitutes)
4 cups small red potatoes, quartered and steamed
4 cups fresh green beans, steamed (any veggie in your fridge)
Cook farro. Steam potatoes and beans.
While steaming prepare:
6 cups salad greens
Divide salad greens among 4 dinner plates. When potatoes and green beans are steamed, divide amongst these plates.
2 15 oz cans no salt added chickpeas, rinsed and drained
2 cups halved cherry or grape tomatoes
1/3 cup sliced olives (your choice of kind)
Divide above 3 ingredients amongst four plates
Dressing: Whisk
1/4 cup diced scallions (save some to sprinkle on top)
1/4 cup white wine vinegar
2 Tbsp Dijon mustard
2 tsp. pure maple syrup
2 cloves garlic minced
Salt and pepper to taste
Great substitutes: carrots, broccoli, avocado, sliced tomatoes and cucumbers, cooked squash or sweet potatoes. Add some fresh dill, nuts or even jalapeno for your own flair!
Recipe PDF
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