Both bulgur and quinoa are packed with nutrients. They’re high in fibre and protein and a great source of vitamins and minerals. This recipe is a delicious way to incorporate these healthy grains into your diet.
Ingredients:
For the bulgur base:
- 1 large onion, finely chopped
- 150g bulgur and quinoa (this comes ready mixed)
- 2 sprigs of thyme
- 2 teaspoons vegetable stock powder
For the avocado topping:
- 1 avocado, halved, pitted and chopped
- 2 tomatoes, sliced
- 4 tbsp chopped basil
- 6 kalamata olives, halved
- 2 tbsp extra virgin olive oil
- 2 teaspoons cider vinegar
- 2 large handfuls of rocket
For the beetroot topping:
- 210g tin of chickpeas, drained
- 160g cooked beetroot, diced
- 2 tomatoes, sliced
- 2 tbsp chopped mint
- 1 teaspoon cumin seed
- several pinches of ground cinnamon
- 2 tbsp extra virgin olive oil
- 2 teaspoons cider vinegar
- 1 orange, sliced
- 2 tablespoons toasted pine nuts
Method of preparation:
Prepare the bulgur base: Fry the finely chopped onion until soft. Add the bulgur and quinoa, thyme and vegetable stock powder. Cook according to the packet instructions.
Make the avocado topping: In a bowl, combine the chopped avocado, tomato wedges, chopped basil, halved olives, olive oil, cider vinegar and rocket. Toss to combine.
Prepare the beetroot topping: In another bowl, combine the drained chickpeas, diced beetroot, tomato wedges, chopped mint, cumin, ground cinnamon, olive oil, cider vinegar, orange slices and toasted pine nuts. Toss to combine.
Assemble the bowls: Divide the cooked bulgur and quinoa into two bowls. Top one bowl with the avocado mixture and the other with the beetroot mixture.
