Quinoa & Bulgur Salad with Feta

Tips - Fry off the quinoa first in a teaspoon of olive oil over a high heat for 3 mins, before adding the water to boil. This will give the quinoa a nutty flavor. - Replace the water with vegetable stock when cooking the quinoa and bulgur for additional flavor, but take care with the salt if doing so. Try using a pinch first instead of 1/4 tsp and adjust to taste. - Replace bulgur with couscous 1/4 cup + 100ml boiling water, covered for 5 mins. This means fewer cals & carbs for nutrition: Cal: 169, C: 16, F: 10 (same), P: 7 (same).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the bulgur & water (ratio 1:2 bulgur to water) in a pan, heat on maximum. Once boiling cook over a low heat for 12 mins. Leave to stand with the lid on for 10 mins more, before removing the bulgur from the pan and setting aside to cool in a large bowl.

Step 2

Put the quinoa & water (ratio 1:2 quinoa to water) in a pan, heat on maximum. Once boiling cook over a low heat for 15 mins. Remove from pan, and add to a large bowl to cool.

Step 3

When both the bulgur and quinoa are cool, use a fork to fluff up and combine them.

Step 4

Add the other ingredients to the bowl and mix well with a flexible plastic spoon or spatula, gently so as to not mash together the delicate ingredients, which will keep the salad light.