Note: for more flavor you can cook your quinoa and/or farro in chicken or vegetable stock, which is what I always do.
In a large bowl, toss together the quinoa and farro. Season the tomatoes and cucumber with a pinch of salt and pepper – I like to do this just to add more flavor to those two ingredients especially.
Toss all of the fruit and vegetables, down to the radish, into the quinoa and farro. Toss well so everything is combined. Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, tossing well. Toss in the gorgonzola. Right before serving, toss in all of the fresh herbs.
You can make this an hour or so before serving – it’s wonderful cold and so are the leftovers!