This one is titled the “topless grain salad” to allow endless possibilities to eat the salad. I brought a dish to a small gathering and left three options to add on top instead of mixing them in so the guests could pick based on what they were in the mood for that evening. I made a base of cooked and cooled quinoa and farro, one large red pepper, parsley, salt/pepper, olive oil, lemon, and garlic in a bowl. The “toppers” included pomegranate seeds, feta cheese, and toasted walnuts. I noticed the only adjustment I would have made was to add more acidity (vinegar or lemon) which is what brings me to tomorrows post where I solve the problem.