Ingredients
Farro Salad with Sweet Potatoes, Mushrooms, and Spinach:
- Quinoa - 1 cup , dried
- Shallots - 1 Tbsp , minced
- Sweet potatoes - 1 lb , diced
- Mushrooms, brown - 1/2 lb , sliced
- Baby spinach leaves - 1/4 lb , washed & dried
- Parmesan cheese - 2 oz , grated
- Dijon mustard - 2 tsp
- Balsamic vinegar - 3 Tbsp
- Sweetener - 1 tsp , (like brown sugar or honey)
- Olive oil - 1/4 cup
- Cooking oil - 1 Tbsp
- Butter - 2 Tbsp
- Eggs - 4
Prep
- Quinoa - If you're making tomorrow night's meal, make both nights worth of quinoa tonight (2 cups (472 ml) quinoa + 3 1/2 cups (823 ml) of water). If not, just combine tonight's portion with 1 3/4 cups (411 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
- Shallots / Sweet potatoes / Mushrooms / Spinach / Parmesan cheese - Prep as directed
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Make
- Whisk shallots, mustard, vinegar, sweetener and olive oil together to make a vinaigrette. Season to taste with salt and pepper
- Heat a saute pan over medium-high heat. Add cooking oil and then sweet potatoes to heated oil with a sprinkle of salt. Add 2 tbs. (30 ml) of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 5 to 8 minutes, until sweet potatoes are almost cooked through (softened but still a bit crunchy)
- Add in mushrooms with some more salt and saute until cooked, ~ 3 to 5 minutes
- Toss all ingredients except butter and eggs with vinaigrette. Warm ingredients will wilt spinach and melt cheese. Season to taste with salt and pepper and divide up into servings
- Heat a skillet or griddle over medium-heat. Add butter and then fry eggs in melted butter (cook in batches if not enough room). Sprinkle with salt and cook until egg whites are set. Cover skillet with a lid or create a cover with foil (for a griddle) to help egg whites set faster. Top each salad with your fried egg. Break into it and watch the goodness ooze!
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