- 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
- salt
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).
Place the well-drained quinoa with the bulgur in a large container.
Add the olive oil and honey.
Pour in the cranberries.
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!