Quinoa, Couscous, and Farro Salad with Summer Vegetables recipe

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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

Nutrition Info

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
servingSize: -
sodium: 369.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

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

  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.

Recipe Yield

8 servings

Recipe Note

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.

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