Farro Salad with Mushrooms, Beets & Greens

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- Sauté in this order; onions, carrots, celery, asparagus, mushrooms, and garlic.4- Combine farro with sautéed veggies. Toss in greens, walnuts, shrimp/chicken and oil and vinegar.5- Season with remaining salt and pepper. 6- Garnish with shaved Parmesan cheese (if using).7- Plate and ENJOY!Have some FUN:  Experiment with different combinations of greens, grains, nuts, or substitute shredded carrots instead of beets, your imagination is the limit!SWAP IT LIKE IT'S HOTGluten-free:  Swap farro for quinoa or buckwheat.Vegan/dairy-free:  Swap shrimp/chicken for baked tofu, tempeh, or beans/lentils.  Leave out the parmesan cheese.Nut-free:  Swap walnuts for seeds like pumpkin, hemp, chia or flax. 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.