Five-Grain Salad

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1/2 cup red quinoa

1/2 cup white quinoa

1/2 cup semi-pearl farro

1/2 cup pearl barley

1/2 cup purple (black) barley

10 ounces red pearl onions

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 1/4 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

1/4 cup apple cider

3 tablespoons balsamic vinegar

1/2 cup feta cheese, crumbled (2 ounces)

1/3 cup fresh flat-leaf parsley, leaves only

1 tablespoon finely grated lemon zest

1 small Fuji apple, cored and thinly sliced

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