Quinoa, Couscous, and Farro Salad with Summer Vegetables

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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Ingredients

2 h 50 m servings 424 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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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Directions

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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.

Footnotes

  • 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

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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...

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...

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.

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