Name: Quinoa and Bulgur Salad with Feta
Cook time: 20 min
Total time: 40 min
Yield: Makes 4 side-dish servings
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)

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.

Cooks' note:

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

Recipe notes

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