Ingredients
3/4
tsp dried mint, crumbled
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
1.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between changes of water.
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.
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.
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.
6.
Grains can be made ahead and kept, chilled and covered, 1 day. Bring to room temperature while dressing stands.
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