Quinoa, Couscous, and Farro Salad with Summer Vegetables Good Recipes

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Quinoa, Couscous, and Farro Salad with Summer Vegetables

"This mild and delicious salad is packed with protein, nutrients, and fiber. I attempted this at the same time as touring a resort in Marco Island and could not wait to recreate it myself. This salad is the ideal dish for a mild lunch or a aspect dish at dinner. Your vegetarian buddies will thanks for serving this at any dinner party or BBQ."

Ingredients :

6 half cups water, divided
1 cup crimson quinoa
1 cup pearl (Israeli) couscous
1 cup farro
1 cucumber, seeded and chopped
half of red onion, chopped
1 orange bell pepper, seeded and chopped
1 yellow squash, seeded and chopped
half of cup more-virgin olive oil
1 lemon, juiced
half teaspoon kosher salt
1 (6 ounce) container crumbled feta cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H50M

Bring 2 cups water and quinoa to a boil in a saucepan. Reduce warmth to medium-low, cowl, and simmer until quinoa is gentle 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, cowl, and simmer until couscous is smooth yet corporation to the bite, about 10 mins.
Bring three cups water and farro to a boil in a separate saucepan. Reduce warmness to medium-low, cover, and simmer till farro is gentle and water has been absorbed, about 25 minutes.
Combine quinoa, couscous, farro, cucumber, crimson onion, orange bell pepper, and yellow squash collectively in a bowl.
Whisk olive oil, lemon juice, and salt collectively in a bowl. Pour dressing over grain-vegetable aggregate; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

Notes :

Regular quinoa may be used of you can not find pink quinoa. Red bell pepper may be used in place of orange bell pepper.

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