- 6 1/2 cups water, divided
- 1 cup red quinoa
- 1 cup pearl (Israeli) couscous
- 1 cup farro
- 1 cucumber, seeded and chopped
- 1/2 red onion, chopped
- 1 orange bell pepper, seeded and chopped
- 1 yellow squash, seeded and chopped
- 1/2 cup extra-virgin olive oil
- 1 lemon, juiced
- 1/2 teaspoon kosher salt
- 1 (6 ounce) container crumbled feta cheese
- 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.
- 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.
- 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.
- Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
- 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.
03/27/2018
recipepes.com
Quinoa, Couscous, and Farro Salad with Summer Vegetables, recipe
PT15M
PT1H
5
455 calories
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