Farro, Roasted Pepper & Feta Salad
Chewy farro with roasted peppers, feta and olives — ~95 mg of vitamin C, the most of any meal here, and it holds its texture in a lunchbox.
Chewy farro with roasted peppers, feta, olives and oregano — ~95 mg of vitamin C, the most of any meal here, and it holds its texture in a lunchbox.
Ingredients (1 serving)
- Farro — 70 g dry
- Roasted red pepper — 100 g
- Feta — 50 g
- Black olives — 20 g
- Olive oil — 1 tbsp
Macros per serving
- Calories: 474 kcal
- Protein: 20 g
- Fat: 18 g
- Carbs: 58 g
- Fiber: 9 g
Key micronutrients
- Fiber — 9 g
- Calcium — ~250 mg
- Vitamin C — ~95 mg
Why it earns a spot in the rotation
- ~95 mg of vitamin C — the highest in this library, and nearly all of it from the red pepper rather than a piece of fruit on the side.
- Farro is a whole grain that stays chewy after a night in the fridge, which is the practical reason most grain salads fail and this one does not.
- 20 g of protein with no meat and no fish, from the feta and the grain together.
- 9 g of fibre and ~250 mg of calcium in a dish that is eaten cold and needs no reheating.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
