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Quinoa and Bulgur Tabbouleh


½ cup                                       Bulgur wheat

2 cups                                      Cooked quinoa

1 small                                     Onion, minced

2 Tablespoons                                     Mint, chopped fine

1 cup                                       Parsley leaves, rough chopped

1 cup                                       Cooked kale or spinach, fine chop*

1 cup/1 medium                                   Tomato, ripe, chopped small

10 ea                                        Nasturtiums, rough chop (optional)

2 Tablespoons                         Olive oil

½ cup/tt                                    Lemon juice*

tt                                              Salt

tt                                              Pepper

as needed                                 Grilled eggplant, optional

as needed                                 Eggplant caviar or baba ganouj, optional


  1. Soak bulgur wheat in very hot water until soft (30 minutes)
  2. Strain wheat  through a colander and squeeze out the excess moisture
  3. Place wheat with quinoa in a bowl and fold in remaining ingredients
  4. Adjust seasonings


  • Be sure to squeeze excess moisture from kale or spinach before adding to the bowl. Any green can be used including uncooked salad greens such as arugula or mizuna. Preserved lemons are a nice addition to this salad. Light lemon vinaigrette can be used in place of the olive oil and lemon juice although you may still need a little lemon juice. Grilled eggplant , eggplant caviar or baba ghanouj make excellent accompaniments to this salad

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