Nothing like my dried fruit quinoa salad, this very cool salad is perfect for hot days. A little bulgur, a lot of quinoa, green bell pepper, crunchy carrot, fresh herbs and a few cranberries for color and a touch of sweetness, you’ll put some sunshine on your plate! At home, I almost finished the bowl by myself, I couldn’t stop myself…
- 100g of fine bulgur
- 300g of quinoa
- 4 tablespoons of oil
- 1 teaspoon of honey
- 1 carrot
- 1 tomato
- 1 green bell pepper
- 1/2 shallot
- 100g of cranberries
- 1 small bunch of chives
- 1/2 bunch of coriander
Here is the fine bulgur.
Pour 200ml of boiling water over it and let it rest.
Cook the quinoa in a large pot of boiling salted water for 14 minutes (counting from the time you pour the quinoa into the boiling water).
After cooking, transfer the quinoa to a fine sieve and rinse it with cold water to cool it completely.
Place the well-drained quinoa with the bulgur in a large container.
Add the olive oil and honey.
Pour in the cranberries.
The vegetables will have to be cut finely. You can slice them thicker, but that’s what makes for a pretty salad with lots of elements everywhere!
Start by slicing the seeded bell pepper.
Then cut the slices into small cubes.
The same goes for the tomato.
And the carrot.
Don’t forget the shallot.
Finely chop the chives and coriander.
Salt the salad to your taste and leave it in the fridge for at least 4 hours before enjoying it under a beautiful sun!
You will see that it becomes quickly addictive… Keep it in an airtight box.