Description
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 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
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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 50 mins
Servings: 8