1 small zucchini, cut in half lengthwise and then cut into semicircles
½ tsp. garlic powder
½ tsp. onion powder
Freshly ground black pepper
3 oz. goat cheese
Dressing
½ lemon, juiced
4 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. honey
½ tsp. salt
Freshly ground black pepper
Instructions
Place farro, 2 tsp. salt, and 8 cups of water in a medium saucepan and bring to a boil, reduce to a simmer. Cook for 30 minutes, then drain adn set aside.
Heat olive oil in a skillet. Add broccoli, peas, asparagus, and zucchini and cook until tender. Add salt, garlic powder, onion powder, and a few turns of black pepper and stir to combine. Taste and adjust seasoning as needed.
For the dressing, whisk together lemon juice, olive oil, vinegar, honey, salt, and pepper in a small bowl or liquid measuring cup.
In a large bowl, toss together farro with vegetables and stir in the dressing.
Serve warm topped with goat cheese.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/veggie-farro-bowls/