This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.

  • 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

424 calories; protein 11.6g 23% DV; carbohydrates 50.3g 16% DV; fat 20.9g 32% DV; cholesterol 18.9mg 6% DV; sodium 369.7mg 15% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
09/10/2015
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! Read More
(2)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2015
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! Read More
(2)
Rating: 5 stars
10/31/2014
INcredible recipe! Just had to double the dressing. Would definetely make again. Mother tested kid approved. Read More
(2)
Rating: 5 stars
05/31/2015
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.:) Read More
(2)
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Rating: 4 stars
06/08/2016
Excellent mixture of textures. I did add more olive oil and lemon juice for flavor. Read More
Rating: 5 stars
01/28/2020
I skipped the cucumber and used two yellow squash instead. I sauteed the onion pepper and yellow squash together. I also added about 8 ounces of fresh spinach to the onion pepper and squash and sauteed it for several additional minutes. I mixed all the ingredients together added the feta cheese and served this warm (we were hungry). It came out great and I will definitely make this again. Read More
Rating: 4 stars
05/17/2020
I rated this recipe without any changes Read More
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Rating: 4 stars
04/11/2015
Great textures. Filling. Not a ton of flavor so it can be paired with many entrees as a side dish. Makes more like 12 servings - consider cutting in half. Read More
Rating: 5 stars
06/28/2015
This is awesome! It does make a lot - perfect for main dish but if you're planning to serve as a side it will stretch further. Read More
Rating: 4 stars
07/26/2019
It needs a little more salt and double the dressing. I roasted a squash zucchini and onion at 425 for 20 minutes instead of the raw veggies. Omitted the cucumber. It is delicious. Read More