Grain salads are a great alternative to your traditional pasta or potato salad. I may be a bit late to the game but recently I’ve been experimenting with both bulgar and quinoa, two quick cooking grains that are nutty and bring an interesting twist to the table. Since I love them both I decided to combine them for this salad that is adapted from Cuisine At Home magazine. The grapes add a bit of sweetness to the salad while the watercress contributes a touch of bitterness. This salad is sure to be a crowd pleaser. It can be served either cold or at room temperature but I prefer eating it at room temperature, making it the perfect addition to a summer picnic table.
GRAPE & WATERCRESS GRAIN SALAD
1 1/3 cups apple juice, divided
1 cup water
1/2 cup bulgar
1/2 cup quinoa
Pinch of salt
1 cup watercress
1 cup green grapes, halved
2 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt
- Combine1 cup of the apple juice, water, bulgar, quinoa and salt in a medium saucepan.
- Set over medium high heat and bring to a simmer. Cover, reduce the heat to low, and cook until most of the liquid is absorbed and the grains are tender, about 14-16 minutes.
- Move the grain mixture to a large bowl and add the watercress and grapes. Mix well to combine.
- In a small bowl, whisk together the remaining 1/3 cup of apple juice, vinegar, mustard, honey, and salt.
- Pour over the grain mixture and gently stir until well combined.
- The salad can be served either cold or at room temperature.