Recipe: Ancient Grain Bowl with Feta and Olives

A warm bowl of farro, teff, amaranth, and millet is just the thing to nourish the soul

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.


As we enter fall, a warm, nourishing bowl of ancient grains sounds just right. And to keep it interesting—and flavorful—why not add some citrus marinated squid?

“Mixing in a range of lovely heritage grains and then combining them with the flavors of the Mediterranean is a really nice way to create a healthy lunch option that’s very well balanced and delicious,” says Seamus Mullen, executive chef at Wanderlust Hollywood.

Ancient Grain Bowl

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1/4 cup cooked farro, teff, amaranth, and millet
2 tbsp hearts of palm, cut into 1/4” think rings
2 tbsp diced Castelvetrano olives
4 sun gold tomatoes, cut in half
2 tbsp crumbled feta
1 oz grilled squid, marinated in extra virgin olive oil, lemon zest, and herbs and cut into rings
1 oz citrus vinaigrette
Fresh oregano to garnish
Salt and pepper to taste


In a medium sauce pot, fold together all ingredients except feta and oregano. Serve in a bowl, garnish with feta and oregano.

Makes 1 serving 

Photo by Melissa Ryan


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