This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing. Tofu adds protein while keeping it vegetarian, but you could also swap in cooked shrimp or chicken for a satisfying dinner or packable lunch ready in just 15 minutes. Source:, October 2017

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • Bring a medium pot of water to a boil. Add snap (or snow) peas and asparagus; cook until just tender, about 2 minutes. Rinse under cold water.

  • Whisk yogurt, dill, lemon juice, oil, garlic and salt together in a small bowl.

  • Place farro in a shallow serving bowl. Top with peas, asparagus, tofu and radishes. Drizzle 2 tablespoons of the dressing on top (save extra for other use). Sprinkle with pumpkin seeds, if desired.

Nutrition Facts

553 calories; total fat 25.7g 39% DV; saturated fat 5.6g; cholesterol 16mg 5% DV; sodium 626mg 25% DV; potassium 458mg 13% DV; carbohydrates 56.3g 18% DV; fiber 8.4g 34% DV; sugar 17g; protein 28.8g 58% DV; exchange other carbs 4; vitamin a iu 1121IU; vitamin c 34mg; folate 65mcg; calcium 331mg; iron 5mg; magnesium 35mg; thiaminmg.

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Rating: 5 stars
Used leftover chicken instead. The dressing is addicting and since it's yogurt-based I don't feel bad adding a little more! Read More