Yes, it was a lot of chopping, and yes, I did a lot of dishes, but the end result was worth it. Now I have salads for a week's worth of lunches. Three salad recipes down and only 98 more to go...
Kitchen Sink Tabouli
Be sure to rinse your quinoa very well before cooking. The outer layer contains saponins, which tastes really bitter and is not always completely removed during commercial processing (as I discovered the hard way the first time I made quinoa!).
1/4 C. Quinoa, rinsed
1/4 C. Bulgar
1/2 Lemon, juiced
2 T. Red wine vinegar
2 T. Olive oil
1 Persian cucumber, diced
1/4 C. Grape tomatoes, quartered
1 Large radish, small dice
2 Scallions, chopped
1/4 C. Grated carrots
4 C. Flat leaf parsley leaves, finely chopped
1/4 C. Feta cheese, crumbled
In a large bowl, combine bulgar with 3/4 C. of boiling water; cover and let sit for 30 minutes; drain any excess water.
In the meantime, cook quinoa in approximately 1 C. of water over low heat until the quinoa "unfurls"; drain, combine with bulgar.
In a small bowl, whisk together lemon juice, red wine vinegar, olive oil and Greek seasoning (a combination of salt, oregano, garlic, lemon peel, black pepper and marjoram).
Add all vegetables, the parsley and dressing to the grain mixture and mix to combine; add feta and toss well before serving.