VEGETARIAN GREEK GRAIN BOWLS

INGREDIENTS

• 1 (8.8 oz.) bag quick cook farro (see notes)
• 3 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/3 cup kalamata olives, pitted and halved
• 1/3 cup peppadew peppers, chopped
• 1/3 cup feta cheese, crumbled
• 1/3 cup red onion, cut into thin slices or diced
• Optional: 1 cup hummus, divided

INSTRUCTIONS

1. Cook farro according to package directions. Let cool slightly.
2. Meanwhile, prepare the remaining ingredients.
3. To make the vinaigrette, add all of the ingredients to a small jar or container with a lid. Cover and shake well to combine.
4. Divide farro and veggies among four bowls. Top each bowl with 1/4 cup hummus, if using. Drizzle with the vinaigrette and serve.

NOTES

I used a quick-cooking farro here — it’s from Trader Joe’s and ready in 10 minutes. You could use regular farro or substitute freakeh, barley, quinoa or orzo. You’ll need about 1.5 cups raw and just make sure to cook your grain according to the package directions.

You can find peppadew peppers either in the olive bar section of the grocery store or canned. Or you can substitute roasted red peppers or even a fresh red bell pepper for the peppadew peppers.

The dressing is super easy to shake up, but you could use a store-bought lemon or red wine vinaigrette if you prefer.

If you don't want to use the hummus but do want to add some protein, you could top these bowls with chickpeas or cannelini beans. (Or use chopped rotisserie chicken or roasted salmon or shrimp for a non-vegetarian option.)