Farro and Quinoa Salad with Spinach and Peas

Step 1

Cook farro and quinoa according to package directions. Spread grains on a rimmed baking sheet or large plate and refrigerate until dry, about 30 minutes.

Step 2

Bring a medium pot of salted water to a boil. Add peas and simmer until tender, 4 to 6 minutes; drain and chill peas.

Step 3

Combine grains, peas, spinach, herbs, peanuts, oil, and lemon zest and juice in a bowl. Season with salt and pepper. Serve chilled or at room temperature.