1 ½ cup cooked quinoa*

1 cup cooked farro*

1 Jazz apple, small diced

½ cup toasted chopped pecans


For the kale:

1 bunch lacianto kale, ribs removed and chopped

1 T extra virgin olive oil

½ tsp kosher salt


For the carrots:

1 bunch carrots, peeled and sliced

2 tsp extra virgin olive oil

¼ tsp kosher salt


For the vinaigrette:

2 T extra virgin olive oil

1 T red wine vinegar

¼ tsp kosher salt

20 turns fresh cracked pepper



*To cook quinoa:

In a small pot, warm 1 T extra virgin olive oil. Add about ½ cup of quinoa and toast slightly. Add 1 ½ cups of water, pinch of salt, and bring to a boil. Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb and remaining liquid.

*To cook farro:

Bring a medium/large pot of salted water to a boil (should taste like the ocean). Stir in ⅔ cup of farro and cook for 45 minutes. Strain remaining liquid and set farro aside.

Preheat the oven to 400 degrees.  

Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.

In a large saute pan, heat olive oil until warm and then add chopped kale. Char slightly and then continue to saute until tender.

In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.

Whisk together the ingredients for the vinaigrette and then stir into the grain mixture. Fold in diced apples and pecans and serve warm or chilled.