Quinoa and Farro Salad with Salmon, Artichoke Hearts, Tomatoes and Basil

I mentioned Quinoa in April when I talked about LiveStrong Day, and when I made another dish this weekend using Quinoa, I had no idea I would be writing with a similar motive again today.

I know Bri from Figs with Bri very little, but I often stop by on her blog. Her story and her fight is something that immediately resonated with me.

We are not just food bloggers. We are a community. And it’s great to see that community moving to do something, like a Menu for Hope, and Click for Bri. Get well soon, Bri, and keep fighting.

Read more about her struggle and how you can help.
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This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.

The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site. Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details HERE.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

Quinoa and Farro salad with Salmon, Artichoke Hearts, Tomatoes and Basil

Note: I used half quinoa and half farro for this salad, but you could use one or the other or in the proportions you desire or to make it gluten-free.

This is a perfect, a bit more fancy summer salad than the ever-popular white rice salad with tuna and pickled vegetables popular here in Italy. The important part is to keep you out of the kitchen and use what things you have in your pantry and have a cool meal available when hunger strikes!

Some ingredients you could add / substitute if desired: Borettane onions, Garbanzo beans, Asparagus, green beans, olives, tuna (instead of salmon), mozzarella, salted ricotta, sunflower seeds or pine nuts.

Quinoa
Farro
Fresh or canned salmon
Artichoke hearts
Fresh tomatoes, chopped
Fresh basil, chopped
Quality olive oil

1. Prepare farro and quinoa according to package directions, being sure to rinse them thoroughly first. I actually cook both of them together.
2. Allow the farro and quinoa to cool. Toss with high quality olive oil, and mix in chopped tomatoes, fresh basil and other ingredients. Taste and add desired salt at this point.
3. Slice artichoke hearts and chunk salmon into the salad, mixly gently to keep chunks intact. Serve immediately at room temperature, or cool for a hour or so in the fridge.