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; 25.7 g total fat; 5.6 g saturated fat; 16 mg cholesterol; 626 mg sodium. 458 mg potassium; 56.3 g carbohydrates; 8.4 g fiber; 17 g sugar; 28.8 g protein; 1121 IU vitamin a iu; 34 mg vitamin c; 65 mcg folate; 331 mg calcium; 5 mg iron; 35 mg magnesium;

Reviews (1)

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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