Farro and Bell Pepper Salad

1- Thaw and drain shrimp.2- Cook farro in a pot of boiling water with 1 1/2 tsp salt until tender, about 20-30 minutes. Drain, and rinse in colander under cold water.3- While farro is cooking, wash and chop veggies. Then add veggies, olives and shrimp to cooled farro. (Cilantro stays on the side for now.)4-  Whisk together olive oil, vinegar, sugar, garlic powder, onion powder, paprika, nutrition yeast, salt and pepper.  Pour over farro and veggie mixture. 5- Plate. Top with cilantro and serve. ENJOY!Have some FUN:  Add tangerine juice along with the lemon juice, or sub a cucumber for one of the peppers. You can also try this salad with different grains or pasta. SWAP IT LIKE IT'S HOTGluten-free:  Swap farro for quinoa or buckwheat.Vegan/dairy-free:  Swap shrimp for baked tofu (see baked tofu recipe), tempeh or beans/lentils.Nut-free:  Be sure to verify that ingredients are nut free on the food label.Kosher: Good to go on this recipe as long as you check for the kosher label on foods.Not a veggie lover: Any veggies you do like that you could add instead of what's listed in this recipe? What about trying just a smaller portion than what’s listed? Or hey, if you don’t feel like veggies, just leave out the ones you don't like.