In the Bender Kitchen: Jamie Sydney shares a Summer Salad Recipe

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Start by making a parsley almond pesto in a food processor.

Add 1 cup of ground almonds to the food processor.

Add 1 cup of parmesan cheese to the food processor.

Stuff in parsley and basil into the food processor.

Season with sea salt, about two pinches.

Put the lid on the food processor and pulse to blend.

Drizzle in olive oil while pulsing the mixture until combined.

Take the lid off and mix the pesto, adjusting the olive oil as needed.

Cook 1 cup of farro according to package instructions.

In a large bowl, add the cooked farro and mix in the pesto first to coat it.

Add 1 cup of cherry tomatoes and 1 cup of mozzarella to the farro and pesto mixture.

Top with arugula and additional sea salt to taste.

Prepare the quinoa by mixing it with 1/2 cup of pistachios, 1 zucchini, lemon juice, and olive oil in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary