Quinoa and Bulgur Salad with Feta

By kspurlock

Ingredients

• 1/2 cup quinoa
• 1 1/2 tsp salt
• 1/3 cup bulgur
• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 3/4 tsp dried mint, crumbled, or 2 tsp fresh
• 1/4 tsp black pepper
• 4 brine-cured black olives, such as Kalamata, pitted and cut into slivers
• 1 cup thinly sliced cucumber
• 1/2 cup roasted red pepper, chopped
• 2 radishes, or more to taste, quartered and thinly sliced
• 1/2 cup crumbled feta
• 1 head romaine or bibb lettuce, but into 1/4 inch ribbons (about 4 cups)

Details

Servings 4

Preparation

Step 1

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between each change

Stir together quinoa, 4 cups water, and 3/4 tsp salt in a 2-3 qt 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.

While quinoa is simmering, place bulgur in a bowl covered with 2 inches of warm water 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.

While grains cool, stir together oil, lemon juice, mint, pepper and remaining 3/4 tsp salt in a small bowl and let stand 15 minutes, then stir into grains along with olives, cucumber, red pepper, radishes and feta. Toss grain mixture with lettuce. Serve immediately.

(Grains can be made ahead and kept, chilled and covered, on day. Bring to room temp while the dressing stands.)