Quinoa and Farro Salad with Lemon Vinaigrette

Quinoa and farro tossed with a bright lime vinaigrette make a perfect, healthy salad.

Here’s a tasty, nutritious recipe that’s great for summer gatherings or an everyday lunch. This quinoa and farro salad is hearty, full of whole grains and beans, and balanced with a tangy lime vinaigrette. It’s satisfying enough for a main dish yet light enough to bring to potlucks—no mayo, no dairy, and easily vegan depending on whether you keep the honey.

This salad holds up well on a buffet because it can be served at room temperature or chilled. It’s a versatile crowd-pleaser: grain-forward, packed with protein and fiber, and easily adaptable—swap lentils for extra beans, or add roasted vegetables or greens. If you enjoy farro, try other recipes that highlight it for different textures and flavors.

What is farro?

Farro is an ancient whole grain with a nutty flavor and chewy texture. It’s higher in protein and fiber than refined grains, but it is a wheat product and contains gluten.

The base of this salad is quinoa and farro; I also added lentils for extra texture and protein. Lentils are optional—brown rice or more beans work well too. The grains take some time to cook, but you can prepare them ahead and refrigerate until ready to assemble.

Other Great Quinoa Recipes:

• Quinoa Banana Bread
• Quinoa Waffles
• Quinoa Salad
• Quinoa Enchilada Bake
• Southwest Quinoa Salad

If you make this recipe, I’d love to hear about it! Leave a comment and tag a photo on Instagram @beyondthechickencoop

Check out more salad recipes in the same category.

Quinoa Farro Salad

Whole grain salad with black beans and sweet red pepper, tossed in a bright lime vinaigrette.

5 from 20 votes

Prep Time
20 mins

Cook Time
30 mins

Total Time
50 mins

Course
Salad

Cuisine
American

Servings
8 people

Calories
322 kcal

Ingredients

• 1 Cup Quinoa
• 1 Cup Farro
• ½ Cup Lentils (optional)
• 1 Can Black Beans (rinsed)
• 1 Red Bell Pepper, chopped
• ½ cup Chopped Red Onion

Vinaigrette

• ¼ Cup olive oil
• 2 Tablespoons white wine vinegar
• Zest of 1 lime
• Juice of 1 lime
• 1 clove garlic
• ¼ teaspoon red pepper flakes
• 1 teaspoon honey (or maple syrup for vegan)
• 2 Tablespoons chopped chives
• ¼ cup chopped cilantro

Instructions

Cook the Grains

1. Rinse the quinoa and drain. Place in a pot with 2 cups water, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and spread on a plate to cool.
2. Rinse the farro and drain. Place in a pot with enough water to cover and simmer 25–30 minutes until tender but still slightly chewy. Drain and cool on a plate.
3. Rinse lentils and drain. Cook lentils in 3 cups water, bring to a boil, then simmer about 20 minutes until tender but not mushy. Drain and cool.

Vinaigrette

1. In a blender or jar combine olive oil, white wine vinegar, lime zest and juice, garlic, red pepper flakes, oregano and honey or maple syrup. Blend or whisk until well combined.

Assemble the Salad

1. In a large bowl combine cooled quinoa, farro, lentils (if using), black beans, chopped red pepper and red onion. Pour the vinaigrette over the mixture and toss gently to coat.
2. Stir in chopped chives and cilantro.
3. Just before serving, squeeze additional fresh lime or lemon juice over the salad if desired.

Notes

To save time, precook the grains and store them in the refrigerator until ready to use. The salad can be served chilled or at room temperature.

Nutritional Disclaimer:

Nutritional information is an estimate. For precise values, calculate nutrition using the exact ingredients and quantities you use.

Nutrition

Calories: 322 kcal
Carbohydrates: 51 g
Protein: 11 g
Fat: 8 g
Fiber: 12 g

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