Herbed Bulgur And Vegetable Salad Recipe

About this recipe

A refreshing and wholesome dinner option featuring bulgur wheat, fresh vegetables, and vibrant herbs. Perfect for those seeking a Jain-friendly, no-cook meal solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 450 G English Cucumber 450-550g
• 50G Pepper Black Ground BWFO
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• - Forest Whole Foods Organic White Quinoa
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. In a large bowl, combine 1 cup quinoa and 2 cups vegetable broth. Cover and let it sit for 15 minutes until the quinoa absorbs the broth and softens.
2. 2. Once the quinoa is ready, drain any excess broth and let it cool to room temperature.
3. 3. Add 1 cup diced cucumber, 1/2 cup chopped parsley, 1/3 cup fresh lemon juice, and 1/4 teaspoon black pepper to the bowl with the quinoa. Mix well to combine.
4. 4. Cover the bowl and refrigerate the salad for at least 8 hours to allow the flavors to meld together.
5. 5. Just before serving, gently fold in 1 cup halved cherry tomatoes. Adjust seasoning with salt to taste and serve chilled.