Quinoa, Couscous, and Farro Salad with Summer Vegetables
This quinoa, couscous, and farro salad with vegetables is tossed in a simple lemon dressing and topped with feta cheese.
Quinoa and two cups of water are brought to a boil in a saucepan.
Reduce heat to medium-low, cover the pot, and simmer for 15 to 20 minutes, or until the quinoa is tender and the water has been absorbed.
In a different pan, bring couscous and 1 1/2 cups of water to a boil.
For about 10 minutes, reduce heat to medium-low, cover the pot, and simmer the couscous until it is soft to the bite but still firm.
Farro and 3 cups of water are brought to a boil in a different saucepan.
Reduce heat to medium-low, cover, and simmer for about 25 minutes, or until farro is cooked through and water has been absorbed.
In a bowl, combine the following: quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash.