Culture Food & Drinks Interviews & Recipes
Original recipe of the week: Bulgur wheat and quinoa tabbouleh with sour cream
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When summer sprang upon us early this week, we really got in the mood for some healthy grub and what could be better than a high-in-protein, low-in-fat light summer salad? Yummy and delicious, the sour cream adds a much-needed richness to this fresh tasting dish. Simply enjoy alone or with anything you fancy, it’s the perfect meal for one.
Bulgur wheat and quinoa tabbouleh with sour cream
Serves: 1
Preparation time: 20 minutes
What you will need:
½ vegetable stock cube and 3 cups of water
25g of Bulgur wheat
25g of Quinoa
A handful of fresh mint leaves – chopped
½ lemon juice
Handful of parsley – chopped
Salt and pepper to taste
Sour cream to serve
What you need to do:
- Boil some water and add a vegetable stock cube to it, stir and leave to dissolve.
- Place the Bulgur wheat and Quinoa in a bowl and mix and add in the stock.
- Give it another mix, cover, and leave to stand for 10 minutes until all the liquid has been absorbed and the Bulgur and Quinoa have puffed up.
- Now stir with a fork to separate and add in the chopped mint, parsley, lemon juice and add salt and pepper to taste.
- Now simply give it a gentle mix through and enjoy with a dollop of sour cream. Yummy.
Bethany Stone
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