Ingredients

1 cup farro or quinoa, dry
1 medium fennel bulb, thinly sliced
1 green bell pepper, diced
1 cup grape tomatoes, halved
3 tablespoons olive oil, divided
Juice of 1 lemon
1/4 cup fresh parsley or dill, chopped
Salt and pepper to taste
Optional: crumbled feta for topping

Instructions

• Cook farro or quinoa according to package directions. Set aside.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add fennel and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
• Add green bell pepper and cook another 3 to 4 minutes.
• Add grape tomatoes and cook for 2 minutes until just beginning to burst. Season with salt and pepper.
• Whisk together remaining 1 tablespoon olive oil and lemon juice. Drizzle over the grain and vegetable mixture.
• Divide grain into bowls, top with sauteed vegetables and finish with fresh herbs and feta if using.

Serves 2 | Ready in 30 minutes