As of late, I have grown kind of bored with quinoa. Don’t get me wrong. There are many different applications for quinoa. I have made it for breakfast, lunch, dinner, cold, and hot. I just feel like I need something new!
When perusing the grocery store aisles aimlessly because I cannot logically go to the store for just one thing, I came across a huge new section of Bob’s Red Mill products. Instead of just the one bag of rice flour they used to carry, they now had like ten different flours and a vast variety of grains.
The bulgur wheat just called out to me for some reason. Maybe it was because my cheese and bread soaked system was crying out for something a little healthier. Who knows?
I cooked up the bulgur and added some of my favorite salad staples to make this light and healthy creation before you. I ate this for lunch three days in a row and felt satisfied, but not full. The little bit of low-fat Feta cheese helped to trick my body into thinking this wasn’t too healthy.
- For the Salad:
- 1 Cup Bulgur Wheat
- 2 Cups Water
- 2 Persian Cucumbers, sliced
- 1 Cup Grape Tomatoes, halved
- ¼ Cup Diced Red Onion
- ¼ Cup Pitted Kalamata Olives, halved
- ¼ Cup Toasted Pine Nuts
- ¼ Cup Low-Fat Feta Cheese Crumbles
- ½ Cup Fresh Chopped Herbs (basil, parsley, dill, mint)
- 3-5 Pepperoncini Peppers
- For the Dressing:
- 1 Teaspoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Red Wine Vinegar
- 4 Tablespoon Olive Oil
- Big Pinch of Salt and Pepper
- Add bulgur and water to a small saucepan. Bring to a simmer over medium/low heat with the lid on. Simmer for fifteen minutes. After fifteen minutes, fluff with a fork, spread bulgur out on a large baking sheet or large platter in one even layer, and then place in the fridge to cool completely.
- When the bulgur is cooled, add to a large mixing bowl along with cucumber, tomatoes, red onion, kalamata olives, pine nuts, feta, and herbs. Mix well.
- In a small bowl whisk together lemon zest, lemon juice, red wine vinegar, olive oil, salt, and pepper.
- Pour vinaigrette over salad, toss together. Add more salt and pepper if you feel it needs it. Transfer salad to a serving platter or bowl, top with pepperoncini.
- Salad lasts in the refrigerator in an air-tight container for three days. Serve just below room temperature so the vinaigrette loosens up.