Hello there! Happy November! The beginning of the end. Of the year? Oh no, mostly the end of my waistline. Not this year!
I have opted to make some healthy substitutions this year, and after testing out this recipe, I think it's going to be delicious all the way to the next bathing suit season.
This vegetarian recipe has whole grains and beans to fill you up and keep you full and tons of color and flavor from the caramelized shallots and pomegranate. A little Greek yogurt for serving adds richness and smoothness (and Calcium)!
1 cup farro
1 Tbsp extra-virgin olive oil
1/4 tsp cumin seeds
pinch of red pepper flakes
1 large shallot, thinly sliced
1 can (15 oz) chickpeas, rinsed and drained
1/2 tsp coarse salt
2 Tbsp lemon juice
1/2 cup lightly packed cilantro leaves
1/2 cup pomegranate seeds
1 cup Greek yogurt, for serving
1. In a medium saucepan, bring farro and 2 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 30 minutes. Drain and cool.
2. Meanwhile, heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring until deeply caramelized, about 2-3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to a bowl with farro.
Toss in lemon juice, cilantro and pomegranate seeds.
3. To serve, dollop each portion with Greek yogurt. Drizzle with a little more olive oil (optional).
I served this salad with some seared scallops that I brushed lightly with lemon juice, olive oil, salt and pepper. Simple, quick, healthy and delicious!