Quinoa, Couscous, and Farro Salad with Summer Vegetables

Ingredients

• 1  cucumber seeded chopped
• 1 cup farro 
• 6 ounce feta cheese crumbled
• 1  juice of lemon juiced
• 0.5 teaspoon kosher salt 
• 0.5 cup olive oil extra-virgin
• 1  orange bell pepper seeded chopped
• 1 cup pearl couscous (Israeli)
• 1 cup quinoa red
• 0.5  onion red chopped
• 6.5 cups water divided
• 1  baby squash yellow seeded chopped

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
6. Pour dressing over grain-vegetable mixture; toss to coat.
7. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.