While visiting London last month I got an idea for another quinoa salad - making it with avocado and feta. This time I also added bulgur wheat to the mix. I made this salad few times now and it goes well as a side dish to fish and meat. Below is the recipe.
Ingredients:
1 avocado, cut in small pieces
1/2 bunch of dinosaur kale, chopped
6 oz of feta, sliced into 1/2 inch cubes
1/4 bunch of parsley, finely chopped
1/2 cup of white quinoa
1/2 cup of bulgur wheat
juice of 1/3 of lemon
2 tablespoons of Olive Oil
Salt and Pepper
1. To cook bulgur wheat use ratio of water to bulgur 1.5:1. In a small pot, pour 3/4 cups of boiling water over 1/2 cup of bulgur wheat, mix, cover with the lid and let bulgur cook for about 30-40 minutes. Yes, you don't need to cook anything on the stove.
2. To cook quinoa combine 1 cup of water with 1/2 cup of quinoa in a small pan, bring to a boil, reduce heat to medium low, close the lid and cook for about 15 minutes until quinoa is cooked stirring occasionally.
3. Combine quinoa, bulgur wheat and all other ingredients in a big bowl and mix. Salt and Pepper to taste. Salad is ready to eat. Last night I served it with salmon.
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