Mixed Grain Salad

Quinoa and bulgur are ancient grains that have been consumed for thousands of years. They are rich in nutrients and provide a good source of plant-based protein.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Mixed Grain Salad

Cooking Method: Baking, Boiling Cuisine: International Courses: Healthy, Lunch, Salad Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 1 cup Bulgur
• 1 can Chickpeas
• 1 medium Cucumber
• 1 large Tomato
• 1 small Red onion
• 0.5 cup Fresh parsley
• 0.5 cup Fresh mint
• 1 juice of Lemon
• 2 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Cook the quinoa and bulgur according to package instructions.
2. Drain and rinse the chickpeas.
3. Chop the cucumber, tomato, red onion, parsley, and mint.
4. In a large bowl, combine the cooked quinoa, bulgur, chickpeas, chopped vegetables, parsley, and mint.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
6. Pour the dressing over the salad and toss to combine.
7. Let the salad rest for 10 minutes to allow the flavors to meld.
8. Serve the mixed grain salad chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 52g18%

Sugars 6g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.