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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 timeCooking time20 minutes
  • preparation timePrep time20 minutes
  • servingsServings2 portions
recipe image Quinoa and Bulgur Wheat Salad
  • 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
  • 1 unwaxed lemon finely grated zest and juice
  • 2 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • salt and pepper
  1. Place the veggies in a baking dish, drizzle with some olive oil and season with salt and pepper.
  2. Bake in a preheated oven at 180°C for 15 minutes.
  3. 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.
  4. 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.
  5. Add the vegetables, the crumbled Violife Greek White and the herbs and season with salt and pepper. Toss well until combined and enjoy!