Ingredients

• 6 1/2 cups water, divided
• 1 cup red quinoa
• 1 cup pearl (Israeli) couscous
• 1 cup farro
• 1 cucumber, seeded and chopped
• 1/2 red onion, chopped
• 1 orange bell pepper, seeded and chopped
• 1 yellow squash, seeded and chopped
• 1/2 cup extra-virgin olive oil
• 1 lemon, juiced
• 1/2 teaspoon kosher salt
• 1 (6 ounce) container crumbled feta cheese

Browse by ingredient

Instructions

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.