Bring œ cup of the water to a boil in a saucepan and then turn off the heat. Add the bulgur and a pinch of salt and stir. Cover and let stand until bulgur is tender, 15 to 20 minutes. Drain.
Bring the remaining Πcup of water to a boil; add quinoa, bring back to a boil and cover. Simmer over low heat until water is absorbed, about 12 minutes.
Chop the garbanzo beans and combine in a large bowl with the tomato, feta, onion, mint and parsley. Stir in the olive oil and lemon peel and season to taste with salt and pepper.
Make a thin slice across the bottom of the cocktail tomatoes so they will not roll. Core each tomato, fill with quinoa salad and pick on a diagonal.
½ cup plus ¼ cup water, divided
2 Tbsp. bulgur wheat
Salt
2 Tbsp. quinoa
¾ cup garbanzo beans
1/3 cup finely diced Roma tomato
3 Tbsp. crumbled feta cheese
3 Tbsp. diced green onion
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
1 tsp. grated lemon peel
Freshly ground pepper
20 small cherry tomatoes
2 Tbsp. bulgur wheat
Salt
2 Tbsp. quinoa
¾ cup garbanzo beans
1/3 cup finely diced Roma tomato
3 Tbsp. crumbled feta cheese
3 Tbsp. diced green onion
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
1 tsp. grated lemon peel
Freshly ground pepper
20 small cherry tomatoes
This article appears in Dec 1-31, 2009.