Heirloom Grain Chopped Salad

1. 1

   In a medium saucepan, cook the quinoa according to directions on package. (If not pre-rinsed be sure to rinse before cooking.)

2. 2

   In another medium saucepan, heat two tablespoons olive oil over medium-high heat. Add 2/3 of sliced scallions and saute until clear. Add farro and stir to blend, then slowly add 1 cup beef or vegetable broth while stirring. Once boiling, reduce heat to simmer and cook, stirring frequently, until liquid is absorbed (About 30 minutes, add broth by tablespoons if necessary).

3. 3

   Set aside and cool to room temperature.

4. 4

   In a large salad bowl, add avocado and pour lemon juice over the diced pieces; toss to cover. Then add remaining scallions, asparagus, spinach, sliced tomatoes, hearts of palm and provolone. Add farro, quinoa and olive oil to the mixture along with lemon zest and half the shaved Parmesan. Gently stir to combine.

5. 5

   Season with salt and pepper to taste.

6. 6

   Use remaining Parmesan to top each serving.

* Per serving · 4 servings · Values may vary.