Level: Easy
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 8 servings
Equipment:
mixing bowl set
whisk
knife
cutting board
Ingredients:
1/3 cup vegetable oil (olive, avocado)
3 tablespoons lemon/lime juice
1 cup quinoa
3/4 cup sour cream OR Greek yogurt (substitute for Vegan option)
2 large bunches of parsley
1-2 vine ripe firm tomatoes
2 green onions (green & white part)
1/2 tsp liquid smoke
1/4 mint (optional)
salt & pepper
Instructions:
1. Cook quinoa as normal & set aside to cool.
2. In a small bowl whisk together olive oil & lemon juice until well combined. Add the wheat bulgur to the dressing and let it soak until it is soft and plumped (about 15 minutes)
1/3 cup vegetable oil, 3 tbsp lemon juice, 1/2 cup grains
3. During that time, wash veggies & thoroughly dry them (a salad spinner is best).
4. Finely chop veggies. For the tomatoes, cut half wise & scoop the juice out of the tomatoes. Toss or save the juice for another recipe.
5. Place chopped veggies in a bowl. Add the optional mint. Season with salt & pepper.
6. Fold sour cream into the wheat mixture. Then pour the bulgur and dressing over the chopped veggies. Toss gently to combine.
3/4 cup sour cream
7. Serve at room temperature or cold, with cucumbers if desired.
NOTES: This is great as a side with this simple baked salmon recipe.
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