Warm Farro Salad With Lamb's Quarters 4.000

Deb Lindsey for The Washington Post

Jul 4, 2012

Lamb's quarters, known for their close-to-spinach taste, seem to grow everywhere: on farms and in yards, parks and gardens (and sometimes in the cracks of sidewalks). In the absence of dependable soil testing, check local farmers markets for them. Don't be afraid to put in a request; some growers simply don't harvest them. Or you can substitute another green, such as chard, which grows well throughout the summer.

We pre-ordered our lamb's quarters from Next Step Produce at the Sunday FreshFarm Market at Dupont Circle.

Make Ahead: The yogurt needs to drain for at least 30 minutes.

Servings: 4
  • 1 cup plain low-fat yogurt
  • 1 cup uncooked farro
  • 12 ounces lamb's quarters (about 1 1/2 large bunches; see headnote)
  • 1 teaspoon cumin seed
  • 2 tablespoons olive oil
  • 2 large cloves garlic, smashed
  • 1 to 2 dried arbol chili peppers (or other dried chilies), crumbled
  • 1/2 teaspoon salt
  • 1/2 cup filtered water
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup roasted, unsalted pistachios, chopped
  • 1/4 cup golden raisins
  • 1 teaspoon packed mint leaves, torn (about 6 medium leaves)


Drain the yogurt in a fine-mesh sieve for at least 30 minutes and up to several hours. Scrape the thickened yogurt into a bowl.

Cook and drain the farro according to the manufacturer's directions.

Rinse the lamb’s quarters in cool water 2 or 3 times and pat dry. Strip the leaves from the stems. (You can leave the very small ones.)

Toast the cumin seed in a small skillet over medium-low heat until fragrant, 2 to 3 minutes, then use a mortar and pestle to grind to a coarse powder.

Heat the olive oil in a large, heavy skillet over medium heat until the oil is hot but not smoking. Add the garlic and chilies and cook, stirring, for about 2 minutes, until the garlic is golden and the chili is lightly toasted. Add the toasted, ground cumin; stir for a few seconds, then add the lamb’s quarters, salt and water. Reduce the heat to medium-low and cook, stirring occasionally, until the lamb's quarters are wilted and tender, about 5 minutes. Stir in the cooked farro, increasing the heat if necessary to reduce any remaining liquid. Remove the pan from the heat, drizzle the mixture with extra-virgin olive oil, and add the pistachios, raisins and mint, folding to combine. Serve warm, garnished with the yogurt.

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Recipe Source

From Washington food writer Emily Horton.

Tested by Jane Touzalin.

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