Name: Quinoa, Couscous, and Farro Salad with Summer Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Water, divided - 6 ½ cups; Red quinoa - 1 cup; Pearl (Israeli) couscous - 1 cup; Farro - 1 cup; Cucumber, seeded and chopped - 1; Red onion, chopped - ½; Orange bell pepper, seeded and chopped - 1; Yellow squash, seeded and chopped - 1; Extra-virgin olive oil - ½ cup; Lemon, juiced - 1; Kosher salt - ½ teaspoon; Crumbled feta cheese - 1 (6 ounce) container

Ingredients for - Quinoa, Couscous, and Farro Salad with Summer Vegetables

1. Water, divided 6 ½ cups

2. Red quinoa 1 cup

3. Pearl (Israeli) couscous 1 cup

4. Farro 1 cup

5. Cucumber, seeded and chopped 1

6. Red onion, chopped ½

7. Orange bell pepper, seeded and chopped 1

8. Yellow squash, seeded and chopped 1

9. Extra-virgin olive oil ½ cup

10. Lemon, juiced 1

11. Kosher salt ½ teaspoon

12. Crumbled feta cheese 1 (6 ounce) container

How to cook deliciously - Quinoa, Couscous, and Farro Salad with Summer Vegetables

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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

5 . Stage

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.