Yield: 8 servings.

For the dressing:
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
¼ teaspoon dried oregano
1 garlic clove, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper

For the salad:
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 cup quinoa, rinsed in a fine mesh colander
2 cups water
1 large cucumber, seeded and finely diced
½ cup finely diced sun-dried tomatoes
½ cup crumbled feta cheese
⅓ cup finely diced red onion
¼ cup finely chopped fresh parsley
¼ cup pitted Kalamata olives, chopped

For the dressing: In a small bowl, whisk together all ingredients until combined.

For the salad: In a medium saucepan, stir together stock and farro, and cook according to package instructions until al dente. Remove from heat, and drain in colander. Let farro cool for at least 10 minutes.

Then, in a medium saucepan, combine the rinsed quinoa and the water. Bring the mixture to a boil over medium-high heat, cover, and remove from heat. Let quinoa sit, covered, for 10 minutes. Fluff with a fork. Set aside to cool.

Transfer cooked grains to a large mixing bowl, and add in remaining salad ingredients, including the dressing. Toss until combined. Serve immediately, or cover and refrigerate for up to 2 days.