Mediterranean vegetable saute with herbed farro quinoa pilaf

This is a super healthy and easy meal to make. It’s packed with flavor and nutrients! This was my first time making farro, and I can definitely say I’ll be making it again! Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


yield: 1-2 servings

for herbed farro and red quinoa pilaf:

1/4 cup farro

1/2 cup water

2 tablespoons red quinoa

1/4 cup water

1 teaspoon extra virgin olive oil

1/4 cup chopped flat leaf parsley

2 tablespoons chopped basil

salt and pepper to taste

for vegetable saute:

1 teaspoon olive oil

1 cup green beans (cut in half if desired)

2 cups yellow squash, cubed

1/4-1/2 cup red bell pepper (cut into bite sized pieces)

1/4 teaspoon dry thyme

1/4 teaspoon red pepper flakes

salt and pepper to taste

2 teaspoons capers

6-8 kalamata olives, chopped

for lemon tahini sauce:

1 tablespoon tahini (sesame paste)

1/2 tablespoon lemon juice

2 tablespoons water

salt to taste


prepare the pilaf by bringing farro and 1/2 cup water to a boil in a small sauce pan. reduce to simmer and cover. cook for about ten minutes and add red quinoa and an additional 1/4 cup of water. cover and continue to cook for 10-15 minutes or until the farro is cooked. remove from heat and add olive oil, parsley, basil, salt and pepper. set aside.

prepare the tahini sauce by whisking together tahini paste, lemon juice, water, and salt until well combined and set aside.

heat olive oil in a large saute pan. add green beans and cook for a couple minutes. add yellow squash and cook until almost tender. add the red pepper and season with dry thyme, red pepper flakes, salt, and pepper. cook for an additional minute and remove from the heat. mix in capers and kalamata olives.

serve the vegetable saute atop the pilaf and drizzle with tahini sauce. enjoy!

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