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 caloriescarbohydrate: 50.3 gcholesterol: 18.9 mgfat: 20.9 gfiber: 3.8 gprotein: 11.6 gsaturatedFat: 5.2 gservingSize: -sodium: 369.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Quinoa, Couscous, and Farro Salad with Summer Vegetables
Directions
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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.