These will sate your craving for chocolate chip cookies when you don’t have time to bake them. They are quite simple to cook, and there aren’t many dishes to wash.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 ½ cups water, divided
- 1 cup red quinoa
- 1 cup pearl (Israeli) couscous
- 1 cup farro
- 1 cucumber, seeded and chopped
- ½ red onion, chopped
- 1 orange bell pepper, seeded and chopped
- 1 yellow squash, seeded and chopped
- ½ cup extra-virgin olive oil
- 1 lemon, juiced
- ½ teaspoon kosher salt
- 1 (6 ounce) container crumbled feta cheese
Instructions
- 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.
- 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.
- 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
| Calories | 424 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 370 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! So fresh, healthy and delicious. I improvised slightly before going out to buy the unique ingredients that I don’t normally have on hand. I used a quinoa blend and different type of couscous. Just bought the ingredients to follow recipe exactly and can’t wait to make it again. Loved the contrasting textures. As another reviewer suggested, I made quinoa and couscous according to their instructions, and then proceeded with this recipe.
I rated this recipe without any changes
I’ve made this recipe several times. Each time I’ve made it I’ve gotten better about not overcooking the grains, especially the Israeli couscous. I’d suggest following package instructions for cooking each grain and using the shortest time recommended so that you get some texture with each bite. I also substitute a yellow bell pepper for the yellow squash (not a fan of that particular squash), and added some cherry tomatoes that I cut in half. It was a beautiful, delicious salad. Thank you!
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.
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.
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!
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.
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. 🙂
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.
INcredible recipe! Just had to double the dressing. Would definetely make again. Mother tested, kid approved.