Quinoa, Couscous, and Farro Salad with Summer Vegetables

This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 424 Calories

Ingredients

• ½ teaspoon kosher salt
• 1 lemon, juiced
• ½ red onion, chopped
• 1 cucumber, seeded and chopped
• ½ cup extra-virgin olive oil
• 1 cup pearl (Israeli) couscous
• 1 cup farro
• 1 (6 ounce) container crumbled feta cheese
• 1 orange bell pepper, seeded and chopped
• 1 cup red quinoa
• 6 ½ cups water, divided
• 1 yellow squash, seeded and chopped

Recipe Instructions

Step 1

Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Step 2

Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.

Step 3

Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.

Step 4

Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.

Step 5

Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.