Quinoa, Couscous and Farro Salad With Summer Vegetables

    (7)
    2 hours 50 minutes

    This delicious salad is packed with vegetables and wholegrains and dressed with a simple lemon vinaigrette. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.


    1 person made this

    Ingredients
    Serves: 8 

    • 6 cups water, or as needed, divided
    • 1 cup quinoa
    • 1 cup pearl couscous
    • 1 cup farro
    • 1 cucumber, seeded and chopped
    • 1/2 red onion, chopped
    • 1 orange or red capsicum, seeded and chopped
    • 1 yellow squash, seeded and chopped
    • Lemon salad dressing
    • 1/2 cup extra-virgin olive oil
    • 1 lemon, juiced
    • 1/2 teaspoon salt, or to taste
    • 175g feta cheese, crumbled

    Directions
    Preparation:20min  ›  Cook:30min  ›  Extra time:2hours chilling  ›  Ready in:2hours50min 

    1. Bring 2 cups 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 1 1/2 cups 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 3 cups 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 capsicum 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    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 USA and 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 USA and 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 USA and Canada)

    Write a review

    Click on stars to rate