6-1/2 C. water, divided
1 C. red quinoa
1 C. pearl (Isreali) couscous
1 C. farro
1 cucumber, seeded and chopped
1/2 red onion, chopped
1 orange bell pepper, seeded and chopped
1 yellow squash, seeded and chopped
1/2 C. EVOO
1 lemon, juiced
1/2 t. kosher salt
6 oz. feta cheese, crumbled
Bring 2 C. 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, 15-20 minutes.
Bring 1-1/2 C. water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 10 minutes.
Bring 3 C. water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes.
Combine quinoa, couscous, farro, cucumber, red onion, bell pepper, and yellow squash together in a bowl. Whisk EVOO, lemon juice, and salt together in a bowl. Pour dressing over salad; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
8 servings: 424 calories, 20.9g fat, 50.3g carbs, 11.6g protein, 19mg cholesterol, 370mg sodium