Ginger and Orange farro, bean and quinoa salad is vegan, oil free, and full of whole foods. It goes with a ton of options, such as falafel, pressed tofu, tempeh and more. Take it to your next pot-luck, eat it as a meal or a side.
Cook the quinoa and farro according to package directions. Let cool, and then add to a large mixing bowl.
Chop the cauliflower or use a food processor to "rice" it. Add to the mixing bowl.
Chop the kale, tomato, peppers, green onions, parsley and then zest the orange. Add all ingredients to the mixing bowl. We are using the Chop Above cutting board (as seen in the video) to make this super easy!
Dressing: Blend or whisk all ingredients in the dressing section, and pour over salad while mixing until you reach a desired consistency.
Refrigerate the salad after mixing for at least an hour or two to let the flavors develop.
Options to add: Cubed apples or pears, raisins, or any type of seed or chopped nut.
If desired, can swap white beans or tofu (pureed) for tahini for a lower fat option.