Quinoa and Bulgur Salad with Feta

ingredients

• 1/3 cup quinoa
• 1 quart 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
• 1/4 cup feta, coarsely crumbled (1/2 cup)
• 1 head Bibb lettuce, cut into 0.25 inch strips (1 quart)

directions

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

Stir together quinoa, 1 quart water, and 3/4 teaspoon salt in a 2- to 3 quarts 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.