Spring Vegetable Farro Salad

This is my first time ever making farro and boy am I going to find ways to eat it all the time.  It is so good and good for you.  I adapted the recipe from here.

2 cups farro, uncooked
10 asparagus spears
1 medium zucchini
1 medium yellow squash
1 red onion
1 can of artichoke hearts
1 red bell pepper
1 yellow bell pepper
8 minced garlic cloves
30 fresh basil leaves, chopped
juice of 2 lemons
1/4 cup balsamic
4 oz grated parmesan
4 scallions chopped (light green and dark green parts only)

Put the farro in a pot with about 4 cups of water and simmer with the lid on for 20-25 minutes.  Drain water if any remains and allow to cool.

Cut up the asparagus, zucchini, squash, onion, artichokes, peppers into bite sized pieces. Add to a cookie sheet that has been sprayed with cooking oil.  Add the minced garlic as well.  Make sure the veggies aren't too crowded on the sheet.  Cook at 425 degrees for about 25 minutes or so.  You want your veggies to be tender, not mushy.  When done, allow to cool.

Once everything is cool, mix the farro and the veggies together as well as the basil, lemon juice, balsamic, cheese and scallions.  Put in the fridge until you are ready to serve.

This makes A LOT!  I made it and had it for lunch for the week.  Mine made 10 cups of salad.  I have also put it in a wrap for lunch (surprise, surprise).