Ingredients
For the bulgur salad:
- 1 cup quinoa (200 g)
- 450 g strawberries, diced
- 2 mini cucumbers, diced
- 1 small red onion, finely diced
- 1 small bunch fresh parsley, chopped (about 5 tbsp)
- 1 small bunch fresh cilantro, chopped (about 5 tbsp)
- 1 small bunch fresh mint, chopped (about 5 tbsp, see tips below)
Optional add-in:
- 1/2 cup crumbled feta cheese (about 75 g)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Zest and juice of 1 small lemon (organic)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Cook the quinoa: Rinse quinoa in a fine mesh strainer. Cook in water according to package instructions (about 15 minutes). Once most of the water is absorbed and the quinoa is tender, remove from heat. Fluff with a fork, let sit for 5 minutes, then transfer to a large bowl to cool.
- Assemble the salad: Once the quinoa has cooled, gently mix in the strawberries, cucumber, red onion, parsley, cilantro, and mint.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste. Pour over the salad and toss gently to combine.
- Serve: Serve immediately or let chill for 10 minutes in the fridge to allow flavors to meld. Sprinkle crumbled feta on top just before serving, if using. Enjoy!
Nutrition
Notes
- Grain swap: You can substitute quinoa with bulgur, millet, or even pearl barley.
- Seasonal swaps: Cherry tomatoes, pomegranate seeds, or diced peaches work well in place of strawberries.
- Best berries: Use sweet, ripe strawberries for the fullest flavor.
- Herb balance: Aim for equal parts of each herb, but adjust to taste. Use less mint if you prefer a subtler flavor.
- Storage: Keeps well in the fridge for up to 3 days. Add feta just before serving for the best texture.