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Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). Its subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.

Source: Martha Stewart Living, November 2008
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Cook's Notes

This salad's diverse grains complement one another quite nicely, although you can make it with any combination you prefer. To save time, boil both types of quinoa in one pot, the semi-pearl farro and pearl barley in another, and the purple barley in a third.

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