Name: Summer Grain Bowls
Total time: 35 min
Yield: 2 to 4
Ingredients: 1 cup cooked farro; 1 cup cooked quinoa; 2 ripe peaches, (thinly sliced); 1 cups bing cherries, (pitted and halved); 1 cup cherry tomatoes, (halved); 1 cucumber, (sliced and halved); 2/3 cup chopped carrot, (I used rainbow carrots); 2/3 cup corn, (fresh or cooked – your choice); 1/2 cup rainbow micro greens; 1/4 cup thinly sliced radish; 2 tablespoons olive oil; 1 lemon, (juiced); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup gorgonzola cheese; 2 tablespoons fresh oregano leaves; 2 tablespoons fresh chopped basil leaves; 1 teaspoon fresh chopped rosemary; 1 teaspoon fresh chopped thyme