Made with crisp radishes, salty olives, and feta, and dressed with minted olive oil and lemon, this salad really sings.
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
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.
