Recipe Details
Ingredients
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6 ½cupswater, divided
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1cupred quinoa
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1cuppearl (Israeli) couscous
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1cupfarro
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1cucumber, seeded and chopped
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½red onion, chopped
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1orange bell pepper, seeded and chopped
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1yellow squash, seeded and chopped
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½cupextra-virgin olive oil
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1lemon, juiced
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½teaspoonkosher salt
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1(6 ounce) containercrumbled feta cheese
Cooking Directions
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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.
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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.
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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.
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Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
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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.
Cook’s Notes:
Regular quinoa can be used of you can’t find red quinoa. Red bell pepper can be used in place of orange bell pepper.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories424 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 5g |
26% |
Cholesterol 19mg |
6% |
Sodium 370mg |
16% |
Total Carbohydrate 50g |
18% |
Dietary Fiber 4g |
14% |
Total Sugars 2g |
|
Protein 12g |
23% |
Vitamin C 31mg |
34% |
Calcium 133mg |
10% |
Iron 2mg |
9% |
Potassium 282mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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