Never heard of Farro? It’s a type of hulled wheat, and its chewy texture gives salads and soups a fiber boost. This broccoli farro salad is really easy to make. I recommend making it at night, then refrigerating it to eat the next day. It really lets the flavors meld together.
1 C farro cooked in chicken stock
2 C broccoli florets (cooked slightly, still firm)
1/2 C red onion, diced
1/2 C Greek yogurt
2-3 Tbsp red pepper sauce
2 oz blue cheese crumbles
Makes about 4 servings