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.
Grains can be made ahead and kept, chilled and covered, 1 day. Bring to room temperature while dressing stands.
Recipe information
Total Time
40 min
Yield
Makes 4 side-dish servings
Ingredients
Preparation
Step 1
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between changes of water.
Step 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.
Step 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.
Step 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.
