• Ingredients: 36
  • Serves: 4
  • Prep: 20 min
  • Bake: 40 min

Quinoa and bulgur salad with feta with quinoa, water, salt, medium bulgur, olive oil, fresh lemon juice, dried mint, crumbled, black pepper, brine-cured black olives, such as kalamata, pitted and cut into slivers, radishes, quartered and thinly sliced, oz feta, coarsely crumbled, head bibb lettuce, cut into 1/4-inch strips. To make this quinoa and bulgur salad with feta for 4 persons you will need 20 min for preaparation and 40 min for baking.


For green-wheat stuffing

For poussins

For jus

  • Special equipment: kitchen string; a 17- by 11-inch shallow flameproof baking pan fitted with a large flat rack; an instant-read thermometer

Add and stir to combine:

  • 1 garlic clove, minced
  • 1/2 tsp. cumin
  • Salt and pepper

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 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.

    For this step you will need

  2. Step 2 While quinoa is simmering, cover bulgur with warm water by 2 inches and soak until tender and chewy, about 10 minutes.

    For this step you will need

  3. Step 3 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.

    For this step you will need

Nutrition information

Calories 202 Carbohydrates 21 g (7%)
Fat 11 g (17%) Protein 6 g (12%)
Saturated Fat 3 g (16%) Sodium 1,067 mg (44%)
Polyunsaturated Fat 1 g Fiber 4 g (17%)
Monounsaturated Fat 6 g Cholesterol 13 mg (4%)