Fresh cherries take the place of tomatoes in this triple-grain salad. Bulgur, quinoa, and brown rice make for a nutty, wonderfully textured base, though you can omit the bulgur and double the quinoa for a gluten-free version. Extra crunch comes from fresh snap peas and red onion.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 cup water to a boil in a small saucepan over medium-high; add bulgur. Reduce heat; cover, and simmer 10 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Spoon bulgur onto a parchment paper-lined baking sheet.

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  • Bring quinoa and remaining 3/4 cup water to a boil in a small saucepan over medium-high. Reduce heat; cover, and simmer 12 minutes or until liquid is absorbed. Add quinoa to bulgur on baking sheet; cool to room temperature.

  • Combine oil, vinegar, salt, and pepper in a small bowl, stirring with a whisk. Combine bulgur mixture, cherries, snap peas, onion, mint, and rice in a large bowl. Add oil mixture to bulgur mixture; toss. Sprinkle with goat cheese.

Nutrition Facts

211 calories; fat 8.3g; saturated fat 1.9g; mono fat 4.3g; poly fat 1.2g; protein 6g; carbohydrates 30g; fiber 4g; cholesterol 3mg; iron 2mg; sodium 220mg; calcium 42mg; sugars 6g.
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