Thanks to the Good Food Store here in Missoula, I have come across an amazing recipe that I need to share. It is called Quinoa and Bulgur Salad. Can be served as a light snack or side over mixed greens or it can become a full meal by adding a small amount of lean protein such as grilled shrimp or chicken.
Below is the recipe – both times I have made it, I have doubled the ingredients to make leftovers for lunches throughout the week.
1/3 c quinoa
4 c water
1 ½ tsp salt (I don’t add salt when I make it since the feta and olives naturally contain salt)
1/3 c medium bulgur
2 Tbsp olive oil
2 Tbsp fresh lemon juice
¾ tsp dried mint, crumbled
¼ tsp black pepper
4 Kalamata olives pitted and cut into slivers
2 radishes, quartered and thinly sliced
2 oz feta, coarsely crumbled (1/2 c)
4 c salad greens
1. Wash quinoa in three changes of cold water in a bowl, draining in a sieve each time
2. Stir together water, quinoa and salt in a saucepan
3. Simmer, uncovered, until quinoa is just tender and germ starts to separate from grain (about 20 minutes)
4. Drain well
5. While quinoa is simmering, cover bulgur in warm water by two inches and let soak (about 10 minutes) Drain and stir into drained quinoa. Let grains cool completely (about 20 minutes)
6. Stir together oil, lemon juice, mint, pepper and remaining salt in a bowl
7. Stir mixture into grains with olives, radishes, and feta
8. Serve over salad greens
Enjoy!
b
