It’s no secret that I love to make big batches of lunches to last the whole week, and one of my favorite salads to make in big batches is this Farro Quinoa Salad. It is so simple and easy to make. I recently made this salad for my whole family over the holiday vacation, and it was a hit with everyone!

Here’s how to make it (serves roughly 6-8 servings):

Ingredients:

• 1 Lemon
• Olive Oil
• 1 bag of Kale (or a few bunches)
• 3/4 cup quinoa, dry
• 1 1/2 cups broth
• 1 cup farro, quick-cooking
• 1-1 1/2 lbs chicken

Toppings (no measurements included, as you can add the desired amount to your liking):

• dried cranberries
• chopped walnuts
• crumbled feta

Step 1: Marinate a bag of Kale (I use Trader Joe’s) in Olive Oil and Lemon Juice. I like to separate and discard out the chunky stems from the kale. Also, I like to use just enough lemon juice and olive oil to only slightly coat the kale (roughly half a small/medium lemon juiced and a tablespoon of olive oil). Massage the Kale with your hands to coat evenly. If I leave enough time, I will marinate the kale for an hour or two before preparing the salad, but if I don’t plan ahead, I will marinate while I prepare the rest of the salad.

Step 2: Make the quinoa (using the broth) and farro according to package instructions. Let grains cool a few minutes after cooking is completed.

Step 3: While the grains are cooking, grill or pan-fry the chicken through. Set aside and cut into strips or cubes.

Step 4: Assemble the salad. Combine the Kale, Quinoa, Farro, Chicken, Feta, Walnuts, and Cranberries. Mix together with another few squeezes of lemon and another drizzle of olive oil. Add salt, pepper, and garlic powder if desired.