Quinoa, Couscous, and Farro Salad with Summer Vegetables Best Dishes

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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."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H50M

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.

Notes :

Regular quinoa can be used of you can't find red quinoa. Red bell pepper can be used in place of orange bell pepper.

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