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Quinoa, Couscous, and Farro Salad with Summer Vegetables
Quinoa, Couscous, and Farro Salad with Summer Vegetables
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
170 minutes
Lemon-dressed grain salad with veggies and feta.
Ingredients:
  • 6.5 cups water, divided
  • 1 cup red quinoa
  • 1 cup pearl (Israeli) couscous
  • 1 cup farro
  • 1 cucumber, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 1 yellow squash, seeded and chopped
  • 0.5 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 0.5 teaspoon kosher salt
  • 1 (6 ounce) container crumbled feta cheese
Instructions:
  • In a saucepan, combine 2 cups of water and quinoa. Bring to a boil, then cover and simmer over medium-low heat until quinoa is tender and water is absorbed, for 15 to 20 minutes.
  • In a separate saucepan, bring 1 1/2 cups of water and couscous to a boil. Lower the heat to medium-low, cover, and simmer for about 10 minutes until the couscous is tender but still slightly firm.
  • In a separate saucepan, bring 3 cups of water and farro to a boil. Cover, reduce heat to medium-low, and simmer for about 25 minutes until farro is tender and water is absorbed.
  • Mix together quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash in a bowl.
  • Combine olive oil, lemon juice, and salt in a bowl and whisk together. Drizzle dressing over the grain-vegetable mixture and toss until evenly coated. Sprinkle feta cheese on top of the salad. Chill in the refrigerator for a minimum of 2 hours before serving.

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