Sauteed Veggie & Farro Spiralized Zucchini Salad
Sauteed Veggie & Farro Spiralized Zucchini Salad totally made my mouth melt. I purchased Trader Joe’s 10 minute barley & 10 minute farro a couple of weeks ago and knew I’d eventually use the farro for a salad. If you’ve never had farro, you’re missin’ out! It’s an ancient wheat grain with a fabulously chewy texture. It’s an excellent source of protein, fiber, and nutrients like magnesium and iron, so eat up veg-heads and vegans! Or, of course, anyone wanting an awesomely healthy grain. 😉 I love my Paderno Spiralizer almost as much as I love my Vitamix, so that’s saying a lot! I spiralized my zucchini and then shaved my carrot with my spiralizer. I sauteed spinach, broccoli, and small white beans with some herbs and garlic powder. I had some farro that I had cooked with veggie broth (the BEST) and then put it all together in a bowl, tossed it with some Goddess dressing, and voila! A salad star was born. I was definitely left full and satisfied, as a good salad that is meant to be a meal should leave you feeling. When people tell me they don’t like salad or that it doesn’t “fill them up,” my response is that they’ve never gotten creative enough in the salad making department, and with a few ideas, they could eat a different salad everyday of the week that would totally satisfy them, fill them with nutrients, and load their mouths with deliciousness. I’d bet my Paderno on it! 😉
If you’ve been regularly following my blog-o-la, you’ll know that I’m not happy with my weight. I have gained a bunch since last year and miss my beautiful wardrobe. I moved from Beijing, China back to the US a year and a half ago and gave all of my clothes away before I left. Upon my return, I purchased a seriously dope, brand stinkin’ new, amazeballs, wardrobe that is just waiting to get back together with me, as I am, with it. I told myself that if I lost 5 lbs by this Sunday (almost there; gonna happen) I’d treat myself to a haircut and nail appointment. It’s been far too long since I pampered myself. Plus, I cut my hair the week after I moved to the US… I’ve occasionally trimmed it myself over my garbage bin at work only to have my students ask me why I have pieces of “hair” or “string” on my clothing. This has GOT to stop. Haha. Laziness at its finest! Not cool. 😉 Anyway, I mention this because I’m salads, everyday, at least once a day, yoga everyday, at least once a day for almost 2 weeks now and it feels great. I recommend this to anyone looking for health & happiness, or just to lose some holiday bloat. Plus, it’s delish! Inside and out. 😉 Happy salad week to all! XO
PS- This beautiful lil’ leaf is from my adorable kiddo who had come back from the park as I was about to shoot my food. He said, “Mom, this is for you! You can put it in your blog!” So, duh! I totally did! Thanks, G-man! XOXO
- 2 C spinach
- 1 carrot (spiralized or shredded)
- 1 zucchini (spiralized)
- 10 small broccoli florets
- 1/2 a 15oz can of small white beans
- 1 C cooked farro (I use TJ's 10 minute farro & cook with veggie broth)
- Oil for pan (I used extra virgin olive oil)
- Dressing of choice (I used Goddess)
- 1/2 Tbl garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- Salt & pepper to taste
- Cook the farro on one burner, and heat medium sized pan on another burner on low-med with oil
- Put the broccoli, beans, salt & pepper in the pan and stir for about 3 minutes
- Add the spinach, oregano, basil, and garlic powder - stir for another 2 minutes (broccoli should be cooked but crunchy and still bright green)
- Divide all of the ingredients from the pan, divide the raw zucchini & carrot, and put into 2 bowls
- Toss with dressing
- Done!
- Pinot Grigio
