Recipe: Yummy Bulgur & Quinoa Salad

Bulgur & Quinoa Salad. Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine. Learn about bulgur, how is bulgur made.

Bulgur & Quinoa Salad Bulgur & Quinoa Salad very diverse and own mind taste that unique. Several kinds of Bulgur & Quinoa Salad recipes are also adequate easy to process and do not take lengthy. Even though not everybody likes Bulgur & Quinoa Salad food, nowadays some people are get attached and like the sundry Bulgur & Quinoa Salad foods available. This could be visible of the number of restaurants that prepare Bulgur & Quinoa Salad as one of the dish. You can have Bulgur & Quinoa Salad using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bulgur & Quinoa Salad

  1. Prepare 1 cup of Bulgur & quinoa mix.
  2. Prepare 2 cup of Water.
  3. You need 2 of Tomatoes.
  4. Prepare 1 of Cucumber.
  5. Prepare 1 of Red pepper.
  6. It's 2 of Avocado.
  7. Prepare 1 of Salt.
  8. Prepare 1 of Olive oil.

Bulgur & Quinoa Salad step by step

  1. Add the water and the uncooked quinoa & bulgur mix to a pot. Bring to boil in high heat, the lower and boil for 10 minutes covered (or follow package cooking instructions).
  2. Cut all vegetables into small cubes (tomatoes, cucumber, red pepper and avocado).
  3. Mix with the cooked quinoa & bulgur mix and season with olive oil and salt.

Got ingredients for manufacture Bulgur & Quinoa Salad recipes is also not hard. You can easily get the main ingredients at the nearest supermarket and even on the market. There are ample types of Bulgur & Quinoa Salad that are easy and fast to process into delicious dishes. You can constantly practice this Bulgur & Quinoa Salad recipe at home, and can provide it to your children and extended family. If you want to cook another foods on our website, we provide various types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.

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