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Roasted Broccoli Farro Salad with Orange Vinaigrette | vegan recipe via The Sweet Miscellany Blog

Ready in 30 minutes or less, this roasted broccoli farro salad with homemade orange vinaigrette is perfect for a weeknight dinner. Cooked farro and roasted broccoli form the base of this winter salad while white beans lend protein. The orange vinaigrette flavored with shallots and thyme adds a bright and sunny flavor to this easy vegetarian dinner recipe. Leftovers can be enjoyed straight from the fridge or re-warmed gently for a quick meal option!

This roasted broccoli farro salad is an iteration of one of my favorite ways to construct an easy vegetarian dinner. Combine a cooked grain with cooked beans or lentils and whatever vegetable(s) happen to be in season. Then, toss everything together with some flavorful ingredients like herbs and nuts or seeds. It never fails me! For this version, I paired cooked farro with roasted broccoli for the base. Canned cooked white beans add protein while toasted sunflower seeds and parsley lend flavor and texture. An orange vinaigrette packs a flavorful punch and keeps this winter salad from feeling too heavy (or boring!). It’s perfect for leftovers and doesn’t require any complicated cooking techniques. Plus, you can have it ready in 30 minutes or less!

Farro Salad Ingredients

Farro — you can’t have farro salad without farro! To expedite the cooking process, make sure to look for a “quick cooking” or “pearled” farro as these will only take about 10-15 minutes too cook. Use quinoa for a gluten free option!
Broccoli — two crowns (heads) of broccoli are perfect for this recipe. Feel like switching it up? Use two crowns of cauliflower instead.
Olive Oil — you’ll use it for roasting the broccoli and for the vinaigrette.
Aleppo Pepper — I love the mild and fruity flavor of Aleppo pepper here! For a spicy option, use crushed red pepper/red chili flakes. Or, omit entirely.
Sea salt — seasons everything and balances all of the flavors.
Toasted Sunflower Seeds — adds a nutty and crunchy component to the salad. Feel free to use toasted pumpkin seeds or toasted walnuts instead.
Parsley — adds a bright herbaceous flavor without taking the focus away from all of the other elements.
White Beans — an easy source of added protein. Use any white bean here such as navy, great northern, or cannellini. Feel free to sub chickpeas if you prefer!
Orange Vinaigrette — adds a lovely bright and fruity flavor that is much appreciated during the winter months. Recipe and method below!

How to Make the Orange Vinaigrette

I recommend making the vinaigrette first because the longer it sits, the more the flavor develops and the better it tastes! You could even make it a day or two ahead and let it hang out in the fridge. If the olive oil solidifies, simply place the jar in a bowl of warm water to bring it back to room temperature.

The orange vinaigrette comes together quickly once the shallot and thyme are chopped. I recommend mincing the shallot and finely chopping the thyme leaves. Add them to a jar along with the orange zest and juice, olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch or two of salt. Either whisk to emulsify or put the lid on securely and give it a shake. Taste the vinaigrette and add more salt to season, maple syrup for sweetness, or Dijon mustard for tanginess.

Tips for the Best Roasted Broccoli

Don’t line your baking sheet with parchment — this allows the broccoli to come in contact directly with the hot pan which leads to better caramelization and flavor.
Toss the broccoli so that it is evenly coated in the olive oil, salt, and Aleppo pepper. You can do this directly on the baking sheet or in a bowl.
Cut the broccoli into bite-sized florets and pieces that are roughly similar in size. This will allow everything to roast evenly.
Keep an eye on the broccoli starting around the 15 minute mark as every oven will differ. The broccoli is done when it is just beginning to caramelize (i.e. have spots that are golden brown) but still retains its vibrant green color. This took 20 minutes in my oven.

Broccoli Notes — broccoli is typically in season from fall through late spring/early summer in the Northern Hemisphere depending on where you live. The entire plant is edible from the leaves to the stalks, stems, and florets! To use the tougher stalk, remove the outer fibrous layer with a knife or peeler then chop into bite-sized pieces. The stems that branch off the main stalk along with the florets and leaves can simply be chopped before being used in recipes.

Putting Everything Together and Storing Leftovers

There are three main components to this winter salad: the orange vinaigrette, the roasted broccoli, and the cooked farro. Once all of those elements are done, you’ll compose the salad. Add the cooked farro and roasted broccoli to a large bowl or platter. Add the sunflower seeds, parsley, and white beans. Pour over 3-4 tablespoons of the orange vinaigrette. Toss, then taste and add more vinaigrette as needed. You can also season with salt, pepper, and even more Aleppo pepper depending on your taste preferences. This salad stores really well in the fridge. Simply pop leftovers into an airtight container and enjoy within 5 days. Enjoy cold, at room temperature, or warm. If you prefer enjoying the leftovers warm, gently reheat them in the microwave or on the stovetop with a splash or two of water.

Looking for more vegetarian dinners that are ready in 30 minutes or less? Try this kale pesto orzo or these peanut noodles with edamame and kohlrabi.

Roasted Broccoli Farro Salad with Orange Vinaigrette

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Author: Courtney West
Total Time: 30 minutes
Yield: 3–4 servings 1x
Diet: Vegan

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Description

Ingredients

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for the vinaigrette:

1 medium orange, zested and juiced
1 small shallot, minced
1 teaspoon thyme leaves, finely chopped
1/4 cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 1/2 tablespoons Dijon mustard
2 teaspoons maple syrup
sea salt, to taste

for the farro salad:

1 cup uncooked farro, quick-cooking or pearled preferred
2 crowns broccoli
1 1/2 tablespoons olive oil
1 teaspoon Aleppo pepper
Sea salt, to taste
1/2 cup toasted sunflower seeds
1/4 cup parsley, finely chopped
1 can white beans, drained and rinsed

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Instructions

Preheat the oven to 400 degrees. Add the zest of the orange and ¼ cup of the juice to a jar along with the remaining vinaigrette ingredients and a pinch of salt. Shake well or whisk until fully emulsified. Taste, and add more salt as needed. Set aside.

Cut the broccoli and broccoli stems into bite-sized florets. Remove the tough outer parts of the broccoli stalk and discard. Chop the stalk into bite-sized pieces. Add the broccoli to a large baking sheet and toss with the olive oil, Aleppo pepper, and sea salt to taste. Roast the broccoli on the top rack of the preheated oven for about 20 minutes until beginning to caramelize.

While the broccoli roasts, cook the farro according to the package instructions. Once cooked, drain any excess water.

Add the roasted broccoli, sunflower seeds, parsley, drained beans, and cooked farro to a large bowl or platter. Spoon over 3-4 tablespoons of the vinaigrette. Toss together. Taste and add more vinaigrette and salt/pepper as needed. Serve warm or at room temperature.

Notes

Look for a quick-cooking or pearled farro as the cooking time will be on the shorter side at approximately 10-15 minutes.
Keep leftovers in the fridge and enjoy within 5 days. Leftovers can be enjoyed cold or gently reheated in a microwave or on the stovetop.
Use quinoa for a gluten free version.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main

Easy Black Beans and Rice with Grapefruit Avocado Salsa | vegetarian and vegan recipe via The Sweet Miscellany Blog

This black beans and rice recipe with grapefruit avocado salsa is my new go-to when I want an easy vegetarian dinner that doesn’t skimp on flavor! Prepared on the stove, this rice and beans recipe comes together in 30 minutes or less thanks to canned beans and quicker cooking white rice. The fresh avocado salsa with sweet-tart grapefruit segments brightens everything up and adds even more plants to your plate.

If you’re anything like me, you’re always on the lookout for easy vegetarian dinner recipes! This black beans and rice recipe with fresh grapefruit avocado salsa ticks all the boxes for me. Not only is this vegetarian and vegan dinner recipe ready in 30 minutes, it uses commonly available ingredients and simple cooking techniques. And, it takes advantage of the fact that it’s still grapefruit season!

While this recipe uses canned black beans to keep prep on the easy side, we’re adding in aromatics to bump up the flavor: onion, jalapeno, garlic, dried oregano, and smoked paprika. Since rice and beans can feel a bit heavy, we’re adding fresh flavors in the form of an easy grapefruit avocado salsa to brighten everything up. Plus, the colors are just gorgeous. I’m super excited to share this new favorite vegetarian dinner recipe with you so let’s get to it!

Grab these Ingredients

Rice — I prefer white jasmine rice’s flavor but any long grain white rice will do! White rice will cook up quicker than brown rice and will get this meal on the table in 30 minutes or less. If you prefer brown rice, the total cooking time for the recipe will increase.
Olive Oil — you’ll use some in both the rice and the beans. Feel free to use avocado oil instead if that’s your preference.
Shallot — I love the mild garlicky onion flavor of shallot in the salsa.
Lime — gives the salsa fresh flavor and helps mellow out the pungency of the shallot.
Onion & Garlic — these aromatics build a flavor base for the beans.
Jalapeño — adds more flavor to the beans along with some spice. Remove all of the seeds/veins for a mild flavor or leave them all in for a spicy flavor.
Sea Salt — seasons and balances flavors.
Dried Oregano & Smoked Paprika — lend more depth of flavor to the beans and makes them taste like you spent hours on them rather than a few minutes.
Canned Black Beans — you’ll need just one can for the recipe and you’ll be using the entire contents, both the beans and the cooking liquid. Make sure to pay attention to whether or not there’s salt added to your beans so you can season accordingly.
Grapefruit — I prefer a red or a pink grapefruit here because they have a sweeter flavor. Don’t like grapefruit? Feel free to use a large orange!
Avocado — the creamy and buttery avocado pairs so well with the sharp and sweet grapefruit! You’ll need just 1 medium avocado.
Cilantro — flavors the salsa giving it an herbaceous quality. Think cilantro tastes like soap? You can swap in some parsley or mint!

Black Beans and Rice

The key to this recipe taking less than 30 minutes is to move on to other tasks during inactive cooking times. So, while the rice cooks, you’ll start on the beans. And while the beans simmer, you can finish up the salsa. You’ll start by making the rice. Toss the rice and olive oil together then add the water. Bring to a boil, give a good stir, then immediately drop the heat to low. Cover and cook 15 minutes.

While the rice does it’s thing chop the onion, jalapeno, and garlic. You’ll cook these first, then add the paprika and oregano, then finally the entire contents of the can of black beans. That’s right, we’re not draining the can! The cooking liquid in the can will help keep the beans nice and moist. Once the black beans are warmed through, they’re done!

Grapefruit Avocado Salsa

While rice and beans on their own area a solid vegetarian dinner, a fresh salsa helps brighten things up, adding more color and plants to your plate. The salsa starts with shallots and lime juice. Right after you cover the rice to cook, you’ll add the minced shallot to a bowl and cover it with the juice of the lime. This allows the shallot to pickle and soften which mellows out the pungency. Right before you’re ready to eat, you’ll stir in the chopped grapefruit segments, avocado, and cilantro then season with a pinch of salt.

grapefruit notes: ruby red and pink grapefruits have a sweeter, less bitter flavor than other varieties. Most of the bitter flavor in grapefruits lies in the pith (the whitish part) and membranes (the part separating each segment). This is why you supreme the grapefruit before adding it to the salsa (i.e. remove the skin/pith then cut the segments away from the membranes).

Recipe Shortcuts

Sometimes, you just need a recipe to be quicker and easier. Not to worry! Here are a few recipe shortcuts:

Use a pre-cooked packaged rice instead of cooking your own. You can often find cooked rice on the shelf or in the freezer section of the grocery store.
Use a store-bought pico de gallo or salsa in place of the grapefruit avocado salsa.
Buy pre-diced onion and minced garlic. These are frequently packaged and sold in the produce section alongside other pre-chopped veggies and fruits.
Don’t like salsa? Opt for fresh sliced avocado over the beans and rice instead.

Reheating Leftovers

If you have leftovers, the easiest way to reheat them is either in the microwave or in a pot on the stove. I prefer to reheat the beans and rice separately. Reheat the rice first, adding a couple of splashes of water to rehydrate the rice and create steam. Then, reheat the beans, adding a couple of splashes of water (or broth) as well. The salsa can be enjoyed straight from the fridge!

Looking for more easy vegetarian or vegan dinner recipes? Try these peanut noodles with edamame and kohlrabi that are ready in just 20 minutes or this kale pesto orzo that is ready in 30 minutes!

I really hope you enjoy this recipe as much as I do! If you decide to make it, feel free to come back and leaving a comment and a rating.

Easy Black Beans and Rice with Grapefruit Avocado Salsa

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No reviews

Author: Courtney West
Total Time: 30 minutes
Yield: 3 servings 1x
Diet: Vegan

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Description

Ingredients

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1 cup white jasmine rice
2 tablespoons olive oil, divided
1 small shallot
1 lime
1 medium yellow onion
2 cloves garlic
1 jalapeño
sea salt, to taste
1/2 teaspoon dried oregano
1 teaspoon smoked paprika
1 15–ounce can black beans
1 ruby red grapefruit
1 medium avocado
1 small handful cilantro

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Instructions

Cook the rice first. Add the rice and 1 tablespoon of the olive oil to a medium pot and stir to coat. Stir in 1 ½ cups of water. Bring to a boil, stir, then reduce the heat to low and cover. Cook the rice for 15 minutes. After 15 minutes, remove the rice from the heat, keeping the lid on to allow the rice to steam and retain heat.

While rice cooks continue with the other steps of the recipe. Mince the shallot then add it to a small bowl. Squeeze over the juice of the lime and stir. Set aside to allow the shallots to soften and pickle in the lime juice.

Make the beans. Heat a skillet over medium. While the skillet comes to temperature, dice the onion and mince the garlic. Finely chop the jalapeño. Add the remaining tablespoon of olive oil to the hot skillet. Add the onion along with a pinch of salt. Cook the onion, stirring every minute or two, until it is just starting to turn golden around edges, about 5-7 minutes. Add the jalapeno and garlic and cook until softened, about 1-2 minutes. Stir in the paprika and oregano and cook for 1 more minute. Add the entire can of beans last, including any liquid in the can. Simmer on medium low until warmed through, about 3-5 minutes.

While the beans simmer, finish making the salsa. Cut the very top and bottom off of the grapefruit. Set the flat bottom of the grapefruit on your cutting board and use your knife to cut away both the skin and pith. Use your knife (a paring knife is best for this) to cut each grapefruit segment away from the membrane. Chop each segment into bite-sized pieces and add them to the bowl with the shallot and lime juice. Dice the avocado and mince the cilantro and add them to the bowl as well. Season with a pinch of salt and stir to combine.

Fluff the rice with a fork and season with salt if desired. Portion the rice into bowls followed by the beans and the salsa.

Store leftovers in airtight containers. The salsa is best enjoyed within 2 days while the rice and beans are best enjoyed within 5 days.

Notes

For mild heat, carefully slice the skin and flesh of the jalapeno away from the seeds (similar to how you would cut a bell pepper). Discard the seeds and use the rest of the jalapeno in the recipe.
If you don’t like grapefruit, you can substitute a large orange in its place.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main