Diverse Flavors Mixed Grain Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A colorful mixed grain salad combining quinoa, farro, and black beans, tossed with fresh vegetables and a bright citrus vinaigrette reflecting the nation's rich diversity. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, farro, black beans into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup dry quinoa
• 1/2 cup dry farro
• 1 cup cooked or canned, drained black beans
• 1 cup halved cherry tomatoes
• 1 medium diced cucumber
• 1 medium diced red bell pepper
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp orange juice
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1/2 cup dry quinoa and 1/2 cup dry farro separately under cold water. Cook quinoa in 1 cup water and farro in 2 cups water, each simmered covered for about 15 minutes until tender. Drain any excess water and let both grains cool.
2. Step 2: In a large mixing bowl, combine the cooked and cooled quinoa and farro with 1 cup cooked black beans, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1 medium diced red bell pepper, and 1/4 cup finely diced red onion.
3. Step 3: Chop 1/3 cup fresh parsley and 1/4 cup fresh cilantro, then add to the bowl with the grains and vegetables.
4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
5. Step 5: Pour the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly. Refrigerate for at least 30 minutes before serving to allow flavors to meld.