QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES

Quinoa, Couscous, and Farro Salad with Summer Vegetables image

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.

Provided by Chrissy Gaynor

Categories Salad Grains Quinoa Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g