“What do I know of man’s destiny? I could tell you more about radishes.” —Samuel Beckett.
Despite abundant radishes atop this blog page, I never before enjoyed these reddish roots (beyond their photogenic appeal). Oh but my destiny was to find a simple recipe where they would shine!
Friends, those of you popping over here for the convenient, 10-minute dump-and-stir recipe will quickly click over to my prior post. And those Tuscan beans are true winners. Oh but here, my adventurous home cooks, my “I’ve never tried quinoa and it’s about dang time” flavor-seeking readers, HERE is a truly delicious undertaking.
My love for feta cannot be overstated. I think there is surely no more delicious combination to enjoy feta (God bless Gourmet for tossing feta with only brown butter and egg noodles)… and then here is this crunchy, fresh, tangy salad you must double because a One Night Only performance does not satisfy. And it’s charming served cold.
The recipe truly works as written, despite my skepticism about steaming multiple grains. But I am certain this recipe would not be diminished by using couscous or quinoa alone, as the dressing and veggies pack the [tastebud] punch.
Note: I just scooped a bit of bulgur from the grocer’s bulk bin, don’t worry about purchasing large containers of multiple grains if you’re trying them for the first time. I do not typically enjoy olives, but a few silky oil-cured babies from the olive bar were lovely to savor with the minty lemon dressing. I also added more olives and more radishes when I fell in love on the first bite.
Quinoa and Bulgur Salad with Feta
from Gourmet, October 2005 serves four
active time: 20 min total time: 40 min
1/3 cup quinoa, rinsed well
4 cups water
1 1/2 teaspoons salt
1/3 cup medium bulgur
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tbsp chopped fresh mint (or ¾ tsp dried mint, crumbled)
1/4 teaspoon black pepper
4 oil-cured (or brine Kalamata) black olives, pitted and cut into slivers
2 radishes, quartered and thinly sliced
2 oz feta, coarsely crumbled (1/2 cup)
2 cups baby spinach, (or shredded Bibb lettuce)
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. Serve over lettuce (and keep the spinach / lettuce separate for leftovers).
Cooks’ note: Grains can be made ahead and kept, chilled and covered, 1 day. Bring to room temperature while dressing stands.
Hooked on quinoa? Try this very different, equally surprising grain salad…