Make this hearty, low-sugar breakfast salad the night before, and you will be set up with an instant breakfast that’s much more exciting than a bowl of cereal. Farro has a nutty flavor, a slightly crunchy bite and works perfectly with juicy oranges and blueberries. At less than 300 calories, with 8 grams of fiber and 17 grams of protein, this is a great way to kick off a great day.
Farro and Spinach Breakfast Salad
- 1/2 cup (100g) farro
- 1/2 cup (130g) fat-free Greek Yogurt
- 1 large navel orange, zested, peeled and sectioned
- 2 teaspoons honey
- 2 cups (450g) baby spinach, coarsely chopped
- 1 cup (150g) fresh blueberries
In a small pot, bring 2 cups (500ml) water to a boil, and add the farro. Cook until tender: pearled farro cooks in 25 minutes or so, whole farro in 35–40. Drain and let cool.
In a medium bowl, stir the yogurt, orange zest and honey. Cut the orange sections into bite-sized pieces, if desired.
In a 4-cup storage container, combine the farro and the yogurt mixture and stir well to mix. Add the orange sections, spinach and blueberries and stir to combine.
Makes about 4 cups
Serves: 2 | Serving Size: 2 cups
Nutrition (per serving): Calories: 280; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Cholesterol: 20mg; Sodium: 459mg; Carbohydrate: 22g; Dietary Fiber: 8g; Sugar: 5g; Protein: 17g