Quinoa, Couscous, and Farro Salad with Summer Vegetables

Ingredients

• 1/2 cup swater, divided
• cup red quinoa
• cup pearl (Israeli) couscous
• cup farro
• cucumber, seeded and chopped
• 1/2 red onion, chopped
• orange bell pepper, seeded and chopped
• yellow squash, seeded and chopped
• 1/2 cup extra-virgin olive oil
• lemon, juiced
• 1/2 teaspoon kosher salt
• (6 ounce) containercrumbled feta cheese

Instructions

1. 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.
2. 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.
3. 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.
4. Combine quinoa, couscous, farro, cucumber, red onion, orange bell 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.

Tips

Regular quinoa can be used of you can't find red quinoa. Red bell pepper can be used in place of orange bell pepper.