Quinoa and Bulgar Salad with Feta

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Quinoa and Bulgar Salad with Feta

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)

 

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

between changes of water.

 

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.

 

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.

 

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.

 

Cooks' note: Grains can be made ahead and kept, chilled and covered,

1 day. Bring to room temperature while dressing stands.

 

Makes 4 side-dish servings.

 

Gourmet, October 2005

MC Format by ChupaBabi: 01.04.05

Source: Epicurious.com

 

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.

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