Quinoa, Couscous, and Farro Salad with Summer Vegetables Recipe

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.