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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