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.
How to Make It
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.
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.