Active Time

　　20 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 4 side-dish servings

　　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)

　　

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.

　　Cooks' note:

　　Grains can be made ahead and kept, chilled and covered, 1 day. Bring to room temperature while dressing stands.