This spring salad with farro, vegetables, and eggs is a protein-packed, meatless lunch or dinner. It's an easy recipe, made partially in your Instant Pot!
How to cook farro in the instant pot: Rinse 1 cup farro in a colander, then transfer to Instant Pot and add 1 cup of water (+ sea salt if desired). Lock the lid and turn the valve to sealing position. Set to 22 minutes on high pressure, let the pressure release naturally (15-20 minutes). You have to cook at least 1 cup or the pot won't come to pressure. This will leave you with leftover farro. If you don't have an instant pot, here is a complete guide on How to Cook Farro.
While farro is cooking. Make hard boiled eggs, either in a second Instant Pot or in a regular pot on the stove top. I like putting fridge cold eggs into boiling water and cook in a rolling boil for 7 minutes, then remove and let cool down on the kitchen counter (no ice bath or running water required).
Peel and thinly slice the onion. Wash asparagus and cut off dry ends, then cut into 2-inch pieces. Wash, deseed and thinly slice the bell pepper. Drain and cut artichokes in half or quarters. Add all vegetables to a baking sheet, add 3 cloves of crushed garlic, sea salt, pepper, and massage oil and seasoning into the vegetables with your hands.
Place in the oven for 8-12 minutes depending on the thickness of the asparagus.
In the meantime, add steaming hot farro to a large bowl and add frozen peas and stir until the peas are defrosted.
Add roasted vegetables to the bowl and serve in two bowls or divide into two meal prep containers.
Add a hard-boiled egg per serving and drizzle with fresh lemon juice.