Yield: 8 servings.
Salad:
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 cup quinoa, rinsed in a fine mesh colander
2 cups water
1 large cucumber, seeded and finely diced
½ cup finely diced sun-dried tomatoes
½ cup crumbled feta cheese
⅓ cup finely diced red onion
¼ cup finely chopped fresh parsley
¼ cup pitted Kalamata olives, chopped
Dressing:
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
¼ teaspoon dried oregano
1 garlic clove, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
To cook the farro: In a medium saucepan, stir together stock and farro, and cook according to package instructions until al dente. Remove from heat, and drain in colander. Let farro cool for at least 10 minutes.
To cook the quinoa: In a medium saucepan, combine the rinsed quinoa and the water. Bring the mixture to a boil over medium-high heat, cover, and remove from heat. Let quinoa sit, covered, for 10 minutes. Fluff with a fork. Set aside to cool.
For the dressing: In a small bowl, whisk together all ingredients until combined.
Transfer cooked grains to a large mixing bowl, and add in remaining salad ingredients, including the dressing. Toss until combined. Serve immediately, or cover and refrigerate for up to 2 days.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
