Grain and Green Salad with Citrus: Freshness for Your Summer

Wash the quinoa under running water using a fine sieve until the water runs clear. This removes the saponin, preventing a bitter taste. The professional technique is to wash the grains well for a perfect result.

Cook the quinoa: in a saucepan, combine the washed quinoa and 2 cups of water or vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 15 minutes, or until the water is absorbed. Fluff the grains with a fork and set aside to cool.

Prepare the farro: cook the farro according to the package instructions, usually in boiling salted water for 15-20 minutes, until al dente. Drain and set aside to cool completely.

While the grains cool, prepare the vinaigrette. In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, and honey (or maple syrup). Season with salt and black pepper to taste, beating well until emulsified.

Prepare the citrus: with a sharp knife, remove the peel and the white part (pith) from the orange and grapefruit. Next, using the same knife, cut the segments between the membranes to get clean segments (supreme).

In a large bowl, combine the already cooled quinoa and farro. Add the arugula, baby spinach, cucumber, cherry tomatoes, sliced red onion, and fresh herbs (mint and parsley).

Pour the vinaigrette over the salad and mix gently so that all ingredients are well coated. Add the orange and grapefruit segments last, mixing gently to avoid breaking them up. The most important tip is to mix gently.

Transfer the salad to a beautiful serving platter. Decorate with toasted sliced almonds and, if desired, crumbled Feta cheese. Serve immediately or refrigerate until ready to serve.