Diet: Vegetarian, Paleo, Dairy Free, Vegan
This is a perfect salad for a picnic or potluck. For a gluten-free option, double the amount of quinoa and leave out the bulgur. We experimented and made three salads from this recipe; one with both bulgur and quinoa and the others with just bulgur and just quinoa. We decided the combination had the best flavor and texture.
Ingredients
- 1½ cups bulgur (find it in the Bulk Department)
- 6 cups water
- 1½ cups quinoa (find it in the Bulk Department)
- 6 cups tomatoes, diced
- 1½ cups parsley, chopped (curly or flat leaf)
- 1 cup scallions (green onions), finely sliced
- ¼ cup mint, chopped
- 1 cup extra virgin olive oil
- ½ cup lemon juice
- 1 teaspoon salt, or to taste
- 1 teaspoon ground pepper, or to taste
Directions
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Place the bulgur in a mixing bowl. Add 3 cups of boiling water; cover and soak until the water has absorbed and the grains are tender, about 30 minutes. Drain excess water if necessary.
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In a separate saucepan, bring 3 cups of water to a boil. Stir in the quinoa; cover, reduce heat to low, and simmer until the liquid has absorbed, about 15 to 20 minutes.
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In a large mixing bowl, combine the bulgur and quinoa with the chopped tomatoes, parsley, scallions and mint.
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In a small mixing bowl, whisk together the oil, lemon juice, salt and pepper. Pour over the mixed grains and toss well to coat.