Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 50 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
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.
Cook's 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.
Nutrition Facts (per serving)
| 424 | Calories |
| 21g | Fat |
| 50g | Carbs |
| 12g | Protein |
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