Roasted Vegetable Grain Bowl

Ingredients

• 1 cup farro
• 1 cup quinoa
• 1 small butternut squash, cubed
• 1 pint cherry tomatoes
• 1 cup corn kernels
• 1/4 cup pine nuts
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup arugula
• 1/4 cup microgreens
• 1/4 cup green pesto
• Salt and pepper to taste
• Olive oil for roasting

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash and cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
2. Roast vegetables for 25-30 minutes until tender and slightly caramelized.
3. Cook farro and quinoa according to package directions; drain and set aside to cool slightly.
4. In a large bowl, combine cooked grains, roasted vegetables, corn, red onion, pine nuts, and fresh herbs.
5. Drizzle with green pesto and toss gently to combine.
6. Top with arugula and microgreens before serving.