Grain- and seed-based bowls, whether made with farro, bulgur, quinoa or any other carb du jour can make delicious
vegetarian lunches or dinners. Take them in a new direction by swapping in pesto for the salad dressing, such as
in this recipe, which uses a kale-parsley-basil pesto as the anchor for a vibrant mix of bulgur, tomatoes and green beans.
