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Quinoa, Couscous, and Farro Salad with Summer Vegetables

Chrissy Gaynor

"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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2 h 50 m servings 424 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • 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.

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Read all reviews 6
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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 zu...

Sooo yum. I've made 3 batches of this for 3 different dinners over the past week and I'm still craving it. First couple of times made as is, but 3rd time had run out of farro so used whole gra...

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

Excellent mixture of textures. I did add more olive oil and lemon juice for flavor.

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.

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.