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Quinoa worked well, but it would be fun to experiment with other grains.
For the pesto:
2 cups basil leaves, loosely packed
1 cup almonds
6 cloves garlic
1 oz. Parmesan cheese, cut into small-ish pieces
1 cup olive oil
2 tbsp. lemon juice
2 tsp. sea salt
1 tbsp. freshly ground black pepper
4 cups cooked farro (about 2 cups uncooked)*
1 lb. shelled, frozen edamame beans
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1st Keep
 ghoulia
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