Lea Hogg

Thankfully this mix of bulgur and quinoa does not require a lot of soaking and waiting.  In 12 minutes the quinoa and bulgur are ready to use.

This salad is kind of based on the Lebanese taboulleh but meeting quite a few people recently who are allergic to tomatoes made me skip this ingredient and strip out other ingredients that are not considered agreeable to everyone’s digestion.

Bulgur is a cracked wheat that has already been parboiled or precooked and makes a great alternative to rice or pasta

In other words, this salad is a crowd pleaser and quick to prepare.

Quinoa Bulgur Herb Salad

You will need:

200g Quinoa and Bulgur

Bring 1 litre of water to boil.  Add the quinoa and bulgur mix and cook for 10 mminutes  Drain and keep aside.

2 cups chopped mixed fresh herbs.
4 tablespoons olive oil
juice of 1/2 lemon
1/2 teaspoon grated lemon zest
a pinch of mixed spice
1/4 teaspoon ground coriander
1/4 teaspoon salt
a pinch of stevia or sugar
some freshly ground pepper

Use a mezzaluna to finely chop the herbs.

Add the lemon juice, lemon zest, mixed spice, salt and stevia or sugar.  Stir and add 2 tablespoons of olive oil.

Cover the container and place in the fridge for an hour to allow the quinoa and bulgur to soak up all the juices and flavours.

To serve add the rest of the olive and some freshly ground pepper.

I use Quinoa and Bulgur mix by Tipiak available at Whats in Store

My fresh herbs come from Big Fresh in Mosta
Photos Felix Cesare