Quinoa, Couscous, and Farro Salad with Summer Vegetables

Name: Quinoa, Couscous, and Farro Salad with Summer Vegetables
Total time: 170
Yield: 8
Ingredients: 6.5 cups water, divided; 1 cup red quinoa; 1 cup pearl (Israeli) couscous; 1 cup farro; 1 cucumber, seeded and chopped; 0.5 red onion, chopped; 1 orange bell pepper, seeded and chopped; 1 yellow squash, seeded and chopped; 0.5 cup extra-virgin olive oil; 1 lemon, juiced; 0.5 teaspoon kosher salt; 1 (6 ounce) container crumbled feta cheese

Recipe by Chrissy Gaynor from allrecipes.com

Lunch 3 Hr. 50 Mins.

Ingredients

8 servings

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6.5 cups water, divided
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1 cup red quinoa
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1 cup pearl (Israeli) couscous
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1 cup farro
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1 cucumber, seeded and chopped
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0.5 red onion, chopped

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1 orange bell pepper, seeded and chopped
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1 yellow squash, seeded and chopped
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0.5 cup extra-virgin olive oil
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1 lemon, juiced
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0.5 teaspoon kosher salt
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1 (6 ounce) container crumbled feta cheese

Instructions

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.