Combining Asian and Mediterranean influences and accentuating rich ancient grains, this dish offers an inviting fusion of tastes and textures. Roasted sweet potatoes and Brussels sprouts provide a hearty base for this salad, while tri-color quinoa and barley add a nutritious punch. Topped with crunchy almonds and drizzled with a tangy romesco sauce, this salad is a wholesome and satisfying meal that will leave your taste buds craving for more.
Nutritional facts
Protein
16g
Carbs
71g
Calories
880
Fat
64g
Ingredients
Canola and Olive Oil BlendSweet PotatoesExtra Virgin Olive OilAlmondsCanned Roasted Red PeppersOnion PowderGarlic PowderFarroBlack PepperCuminGarlicBrussel SproutsSweet PaprikaKosher SaltCurry PowderTri-color QuinoaPaprika
Reviews
4.0
Based on 163 reviews
Best known for his participation in Bravo’s Top Chef seasons 5 and 8 - earning the “Fan Favorite” title – Chef Fabio Viviani’s on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country. His venues spread nationwide, and well beyond the traditional brick-and-mortar spaces. Fabio’s culinary creations can also be found in airports, casinos, hotels, grocery aisles, and even virtual kitchens, totaling more than 50 locations nationwide.
Fabio is a recurring guest on national television shows such as Good Morning America, The Rachael Ray Show, and numerous Food Network Shows, such as Cutthroat Kitchen: All-Star Tournament, which he won. His online presence draws millions of viewers yearly with his own cooking show, “Fabio's Kitchen”, now in Season 5. Off-screen, Fabio is a regular headliner at global food events, and he has authored four successful cookbooks: Café Firenze Cookbook, New York Times Best-Seller Fabio’s Italian Kitchen, Fabio’s American Home Kitchen, and most recently Fabio’s 30-Minute Italian.
You can find Fabio Viviani’s meals in...