Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings

Ingredients

  • 8-oz. package quick-cook farro (or about 1 1/2 cups)
  • 2 teaspoon olive oil, divided
  • 1 yellow bell pepper, small diced
  • 1 zucchini, small diced
  • 1 1/2 cups cherry or grape tomatoes, cut in half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon apple cider vinegar
  • 3 green onions, light green and green parts, sliced thin

Instructions

  1. Cook farro according to package directions.
  2. Meanwhile, chop veggies and heat 1 teaspoon of olive oil in a saute pan over medium heat. Add bell pepper and saute for 2 minutes.
  3. Add zucchini and season with a pinch of salt and pepper. Saute veggies for an additional 5 minutes, until tender.
  4. Add tomatoes and cook until heated through, about 2 minutes.
  5. Transfer farro to a bowl and top with veggies. Drizzle with remaining teaspoon olive oil and apple cider vinegar. Mix well. Season to taste with salt and pepper.
  6. Garnish with chopped green onions and serve!
Notes
Leftovers are great for lunch the next day!