½ cup cooked quinoa (recipe to follow)
¼ cup cooked farro (recipe to follow)
1 tbsp chopped kale
1 tbsp cherry tomato
1 tbsp diced cucumber
1 tbsp diced avocado
1 tbsp diced watermelon radish
2 tbsp sherry vin (recipe to follow)
Salt and pepper to taste

Quinoa

1 cup Quinoa
2 garlic cloves (smashed)
2 cups water
1 tbsp EVOO
1 tsp Salt

Sauté garlic in olive oil for 2 mins, add quinoa; let toast in oil for 2 mins, then add salt and water.

Bring pot to simmer then reduce the heat to low and let cook for 45 mins. Cool and set aside.

Farro

1 cup farro
2 garlic cloves (smashed)|
3 cups of water
1 tbsp EVOO
1 tsp salt

Sauté garlic in olive oil for 2 mins, add farro and let toast in oil for 2 mins; then add salt and water.

Bring pot to a simmer; then reduce heat to low and let cook for 60 mins. Cool and set aside.

Sherry Vin

2oz sherry vinegar
1 oz honey
1 tbsp dijon mustard
3oz EVOO
1 tsp salt

Place in a container with a fitted lid, shake until combined.

Combine all ingredients into a mixing bowl, toss until dressed; adjust seasoning to liking.