Quinoa and Bulgur Wheat Salad
Quinoa and Bulgur Wheat Salad with Violife Greek White is fresh, vibrant and flavourful perfect for lunchbox or as a side to accompany your meals. Delish!
![prep time]()
Cooking time20 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings2 portions
- 200 g Violife greek white block crumbled
- 150 g bulgur wheat
- 150 g quinda well rinsed and drained
- 1 tbsp olive oil
- 1 red onion in wedges
- 1 red bell pepper diced
- 8 - 10 broccolini halved stems removed
- 1 medium sweet potato sliced
- 200 g sundried tomatoes in oil drained and chopped
- 2 tbsp freshly chopped fresh mint leaves
- 2 tbsp freshly chopped parsley
- 2 tbsp finely chopped chives
- salt and pepper
FOR THE DRESSING:
- 1 unwaxed lemon finely grated zest and juice
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- salt and pepper
- Place the veggies in a baking dish, drizzle with some olive oil and season with salt and pepper.
- Bake in a preheated oven at 180°C for 15 minutes.
- Boil the quinoa and bulgur in boiling water for 4 minutes. Remove from heat and set aside in the water until cooked and the liquid has been absorbed. Drain, if needed, and place in a bowl.
- To make the dressing, place the lemon zest and juice, pomegranate molasses and oil into a salad bowl and whisk to combine. Add the bulgur and quinoa and toss until evenly coated.
- Add the vegetables, the crumbled Violife Greek White and the herbs and season with salt and pepper. Toss well until combined and enjoy!
