Quinoa, Couscous, and Farro Salad with Summer Vegetables

Name: Quinoa, Couscous, and Farro Salad with Summer Vegetables
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 cucumber, seeded and chopped; 237 milliliters farro; 170 grams crumbled feta cheese; 1 lemon, juiced; 1 teaspoons kosher salt; 118 milliliters extra-virgin olive oil; 1 orange bell pepper, seeded and chopped; 237 milliliters pearl (Israeli) couscous; 237 milliliters red quinoa; 1 red onion, chopped; 2 liters water, divided; 1 yellow squash, seeded and chopped

Quinoa, Couscous, and Farro Salad with Summer Vegetables is It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have onion, squash, feta cheese, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Couscous

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Farro