Quinoa, couscous and farro salad with summer vegetables

    Quinoa, couscous and farro salad with summer vegetables

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    2hr50min


    1 person made this

    About this recipe: This delicious vegetarian salad is packed with protein, vitamins and fibre. Cooked quinoa, couscous and farro are tossed with vegetables, feta cheese and a simple lemon dressing.

    Ingredients
    Serves: 8 

    • 1.5 litres water, or as needed, divided
    • 230g quinoa
    • 150g Israeli couscous
    • 190g farro
    • 1 cucumber, seeded and chopped
    • 1/2 red onion, chopped
    • 1 orange or red pepper, seeded and chopped
    • 1 yellow squash, seeded and chopped
    • Lemon salad dressing
    • 120ml extra-virgin olive oil
    • 1 lemon, juiced
    • 1/2 teaspoon salt, or to taste
    • 170g feta cheese, crumbled

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

    1. Bring 500ml water and quinoa to the 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 350ml water and couscous to the 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 725ml water and farro to the 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 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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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    2

    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.  -  31 May 2015  (Review from Allrecipes US | Canada)

    by
    1

    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 grain rice. Added a bit more lemon, as well as a handful of chopped mint to the final batch ( feta + mint = the bomb). Amazingly good - thanks for the recipe!  -  10 Sep 2015  (Review from Allrecipes US | Canada)

    by
    1

    INcredible recipe! Just had to double the dressing. Would definetely make again. Mother tested, kid approved.  -  31 Oct 2014  (Review from Allrecipes US | Canada)

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