Quinoa, Couscous, and Farro Salad with Summer Vegetables Recipe - Allrecipes.com
Quinoa, Couscous, and Farro Salad with Summer Vegetables Recipe
  • READY IN ABOUT 3 hrs

Quinoa, Couscous, and Farro Salad with Summer Vegetables

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    2 hrs 50 mins


  1. 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. 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. 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. Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
  5. 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.
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  • 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.

Reviews More Reviews

May 31, 2015

I made this just for myself, so i decided to half the recipe. I replaced the couscous with Barley, just because that's what i had on hand. My grocery store didn't have yellow squash so i used zucchini instead. I used a little more olive oil than half, and with the lemon added 2 teaspoons of Greek seasoning,and olives, everything else i kept the same, and it was Wonderful! It was hard not to eat it right away..but i put it in the fridge until supper. I served this as a side, but could very easily be a meal. I am looking forward to eating the leftovers for lunch tomorrow. You can pretty much add anything you have in your fridge and this would taste great. This will make an excellent different side during summer BBQ's , maybe next time i will incorporate some fresh herb such as basil from my garden. :)

Oct 31, 2014

INcredible recipe! Just had to double the dressing. Would definetely make again. Mother tested, kid approved.

Jun 28, 2015

This is awesome! It does make a lot - perfect for main dish but if you're planning to serve as a side, it will stretch further.

Apr 11, 2015

Great textures. Filling. Not a ton of flavor so it can be paired with many entrees as a side dish. Makes more like 12 servings - consider cutting in half.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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