This delicious bulgar whear salad recipe is designed for the busy triathlete, you can make it in advance and store it in the fridge for lunches or to accompany a meat or fish supper or barbecue. It’s a fabulous source of slow-releasing carbohydrate to sustain energy levels and loaded with healthy prebiotics.
Bulgar wheat and quinoa salad
For a light and nutritious salad packed full of energy, why not try this summery option
Prep: 15 mins
Cook: 20 mins
Serves: 4
Published: August 31, 2022 at 11:25 am
Ingredients
- 150g bulgar wheat
- 50g quinoa
- 250ml hot vegetable stock
- 200g tomatoes chopped
- zest and juice of a lemon
- 25g fresh coriander finely chopped
- 50g fresh parsley finely chopped
- 2 tbsp extra virgin olive oil
- bunch of spring onions thinly sliced
- 200g bunch of radishes thinly sliced
- 1 avocado thinly sliced
- 200g pomegranate seeds
Methods
Step 1
Preheat the oven to 180°C. In a roasting dish combine the bulgur wheat, quinoa, stock, tomatoes and lemon zest. Cook for 20mins, uncovered.
Step 2
Removed from oven, stir, and leave to cool for 5mins. Then add lemon juice, coriander, parsley, olive oil, and season.
Step 3
Stir in the spring onions, radishes and pomegranate seeds. Taste for seasoning. Top with the avocado and serve warm, or keep in the fridge for a lunchbox treat.
Why not add some protein - Marinate two cubed chicken breasts in garlic, olive oil and lemon juice for 2hrs. Thread on kebab skewers, and grill or barbecue.
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