somethingtosnackon.com

My name is Caryn and I live near Boston with my husband Michael. I'm a graduate of the Cambridge School of Culinary Arts and I love a baguette. I’m so glad you’ve stopped by! On is where I share recipes for snacks and cocktails, ideas for entertaining, photos, travel stories and more.

1 1/4 cups whole or semi-pearled farro 3 cups water or chicken stock (I use stock for extra flavor) 3/4 lb olives (use your favorite variety, I prefer a combination of black and green), pitted and sliced into quarters 3 tbsp extra-virgin olive oil 1 cup pistachios 1 bunch scallions, trimmed and chopped roughly Pinch of red pepper flakes (use as much or as little as you like, depending on your heat preference) 1 tbsp honey 2 tbsp freshly squeezed lemon juice 1/2 cup golden raisins 2 – 3 tbsp fresh parsley, chopped Shaved Parmesan, for serving Kosher salt & freshly ground pepper In a saucepan, combine the farro, chicken stock (or water) and a pinch of salt (I also added a few sprigs of lemon thyme, but this is completely optional). Place the olives in a bowl along with the olive oil, pistachios, green onions, red pepper flakes, honey, lemon juice, raisins, parsley, a pinch of salt and a couple grinds of pepper.

I like to cook quinoa in vegetable or chicken broth to add an extra boost of flavor; I’ll also usually add fresh thyme, parsley, garlic and scallions, if I have some on-hand. It’s packed with protein from both the quinoa and the garbanzo beans, so it’s great for vegetarians or you could of course serve with grilled salmon or tuna or maybe even steak tips. I use Newman’s Own bottled salad dressing here, because it is my favorite and I put it on everything, however if you have a preferred homemade dressing, mix-up a batch and drizzle on top or serve on the side. Ingredients 1 cup quinoa, rinsed and drained 4 cups mixed greens 1 15-oz can chickpeas, drained and rinsed 1 English cucumber, thinly sliced 1 – 2 bell peppers (red, orange, or yellow), thinly sliced 1/2 red onion, thinly sliced 1 pint cherry tomatoes 1/2 cup Kalamata olives 2 – 4 oz feta cheese 1 lemon, cut into wedges Salt and pepper, to taste Prepare quinoa according to package instructions.