Sprouting Broccoli Salads

Add farro and a pinch of salt to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain farro and return to the saucepan, off heat.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add garlic, broccoli, and a pinch of salt and pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Turn off the heat, add lemon zest, and toss. (4-serving meal: use 2 tbsp olive oil)

Add just 2 tbsp lemon juice, hemp seeds, white miso paste, ¼ cup water, and 2 tbsp olive oil to a blender. Blend the miso power dressing on high until smooth. Taste, and add salt as necessary. (4-serving meal: use 4 tbsp lemon juice, ½ cup water, 4 tbsp olive oil)

Add seared broccoli florets, Brussels sprouts, just 3 tbsp miso power dressing, and sunflower seeds to a large bowl. Toss the sprouting broccoli salad. (4-serving meal: use 6 tbsp miso power dressing)

Divide farro between bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Top with mini sweet peppers and olives. Enjoy!