Summer Grain Bowl with Avocado and Tomatoes

Ingredients

• 1 cup cooked farro
• 1 cup cooked quinoa
• 1 cup cooked barley
• 1 cup cherry tomatoes, halved
• 1 cup yellow cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup kale, chopped
• 1 cup sugar snap peas
• 1/2 cup radishes, thinly sliced
• 1/2 cup chickpeas
• 1/2 cup feta cheese, crumbled
• 1/4 cup pumpkin seeds
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked farro, quinoa, and barley.
2. Add the chopped kale and sugar snap peas to the bowl.
3. Drizzle with olive oil, lemon juice, honey, salt, and pepper, then toss to coat.
4. Arrange the cherry tomatoes, avocado slices, radishes, chickpeas, feta cheese, and pumpkin seeds in sections on top of the grain mixture.
5. Garnish with fresh dill and cilantro.
6. Serve immediately or store in the refrigerator for up to 2 days.