Feta and Watermelon Grain Bowls
This fresh vegetarian dinner recipe tastes like the peak of summer. Cubes of juicy watermelon mingle with creamy avocado and nutty farro, to create a healthy, easy dinner salad. Each bite is studded with pops of salty feta and herbaceous cilantro. This healthy grain bowl would also work well served as a side to anything you have going on on the grill. Simply cut the watermelon and avocado into smaller chunks and toss everything together. It would taste great alongside grilled salmon, planks of crispy tofu, or grilled steak. P.S. You’ll use the “pasta method” to boil the farro, which means you add the grains to already boiling water. It’s a quicker way to cook all sorts of whole grains, like brown rice and barley.
Ingredients
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1 ½ cups semi-pearled farro
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3 tablespoons olive oil
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2 tablespoons fresh lime juice (from 1 lime)
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1 ¾ teaspoons kosher salt
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½ teaspoon freshly ground black pepper
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3 cups cubed seedless watermelon (1 lb.)
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1 avocado, cubed
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4 ounces feta cheese, cut into 8 slabs
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½ cup packed fresh cilantro leaves
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¼ cup unsalted roasted pumpkin seeds (pepitas)
Directions
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Bring a large saucepan of water to a boil over high. Add farro and cook, stirring occasionally, until just tender, about 20 minutes. Drain and spread on a large baking sheet. Let cool for about 10 minutes.
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Whisk oil, lime juice, salt, and pepper in a small bowl. Toss watermelon and farro in a large bowl. Drizzle with most of lime juice mixture and gently toss to coat. Top with avocado and feta, drizzle with remaining dressing, and sprinkle with cilantro and pepitas.