This week’s grain salad

This is my grain salad experiment for this week. Quantities are approximate, adjust to taste. I'm an Albertsons shopper, so that's where I found most ingredients.

2C farro (bought online)

A couple bouillon cubes, your preference

12 oz bag shelled edamame (frozen)

16 oz bag chopped broccoli (frozen)

1 zucchini, chopped

1 red pepper, chopped

1/2 red onion, chopped

Light olive oil

1/3C soy sauce

1/2C rice vinegar

1 Tbsp tahini

1 tsp toasted sesame oil

1 Tbsp garlic chili crunch oil (Asian food section)

2 Tbsp garlic paste, divided (in a tube by the produce)

The day before, soak the farro in water in the fridge. It will expand, but not fully.

Rinse farro and boil in water with bouillon cubes for 15-20 minutes. Drain, like you would pasta. It should be pleasantly chewy.

Lightly steam edamame and chopped broccoli.

Quickly fry chopped zucchini in olive oil with 1 Tbsp garlic paste. Be careful with temperature, the garlic burns easily.

Mix soy sauce, tahini, garlic chili oil, sesame oil, remaining garlic paste, and vinegar in a small bowl. Adjust quantities to taste.

Mix farro and all vegetables in a big bowl and pour dressing over. Mix to combine. May be eaten warm or cold.

I think this might be better with brown rice, but my husband thinks it would be weird.