Quinoa and Bulgur Salad with Feta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Made with crisp radishes, salty olives, and feta, and dressed with minted olive oil and lemon, this salad really sings. Not technically a grain, but rather the seed of an herb, quinoa hails from South America. (It is often called a supergrain because it contains more protein than any grain.) Bulgur comes from the hulled, cracked berries of whole wheat, and has a nutty flavor. Ingredients:
1/3 cup quinoa |
4 cups water |
1 1/2 teaspoons salt |
1/3 cup medium bulgur |
2 tablespoons olive oil |
2 tablespoons fresh lemon juice |
3/4 teaspoon dried mint, crumbled |
1/4 teaspoon black pepper |
4 brine-cured black olives, such as kalamata, pitted and cut into slivers |
2 radishes, quartered and thinly sliced |
2 oz feta, coarsely crumbled (1/2 cup) |
1 head bibb lettuce, cut into 1/4-inch strips (4 cups) |
Directions:
1. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between changes of water.
2. Stir together quinoa, 4 cups water, and 3/4 teaspoon salt in a 2- to 3-quart saucepan, and simmer, uncovered, until quinoa is just tender and germ starts to separate from grain, about 20 minutes. Drain well in sieve, then transfer to a medium bowl.
3. While quinoa is simmering, cover bulgur with warm water by 2 inches and soak until tender and chewy, about 10 minutes. Drain well in a sieve, then stir into drained quinoa. Cool grains completely, about 20 minutes.
4. While grains cool, stir together oil, lemon juice, mint, pepper, and remaining 3/4 teaspoon salt in a small bowl and let stand 15 minutes, then stir into grains along with olives, radishes, feta, and lettuce. Serve immediately.
5. Cooks' note: Grains can be made ahead and kept, chilled and covered, 1 day. Bring to room temperature while dressing stands.
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