Set grill to medium-high. In a multi-cooker or an Instant Pot, combine farro and water. Seal and bring to high pressure. Cook, under pressure, 8 minutes. Allow pressure to release naturally for 5 minutes, then switch to quick release. Drain any excess liquid.
Meanwhile, in a large bowl, combine oil, cayenne, salt and pepper. Add grapes and gently toss to coat, keeping grapes on vine. Place grapes on grill and cook until lightly charred, 3 to 4 minutes. Transfer to cutting board and let cool slightly. Remove grapes from vine and add to large bowl, along with farro, vinegar and pepitas.
Crumble Cotija into bowl and toss. Season with salt and pepper. Chop chives and use as garnish.
Source: Hannaford fresh Magazine, September 2025