1 1/2 cups sugar snap peas, trimmed and cut into 1/2-in. pieces (about 6 oz.)
1/2 cup thinly sliced red onion
1/4 cup chopped fresh mint
1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
2 ounces goat cheese, crumbled (about 1/2 cup)
Est. added sugars g
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.