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Quinoa, Couscous, and Farro Salad with Summer Vegetables

Rated as 4.67 out of 5 Stars

"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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2 h 50 m servings 424
Original recipe yields 8 servings


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  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.


  • 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

Per Serving: 424 calories; 20.9 50.3 11.6 19 370 Full nutrition

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Read all reviews 7
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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 gra...

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 zu...

INcredible recipe! Just had to double the dressing. Would definetely make again. Mother tested, kid approved.

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.

Excellent mixture of textures. I did add more olive oil and lemon juice for flavor.

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.

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.