Colorful and very filling: these bowls were a delight for dinner. What I most m=love about vegetarian dishes: they fill you up without sitting in you belly like a brick. They are also incredibly colorful!
Ingredients
1 cup quinoa
1 cup bulgur
1 english cucumber
1 bell pepper
1 red onion
1 lemon
3-4 carrots
olive oil
salt
radishes/tomatoes can also be added
Preparation
Preheat oven to 400F. Cut the carrots into 4 wedges lengthwise. Toss with a bit of oil and salt and roast for 40 minutes (until slightly softened, but still have a little bite).
Cook the quinoa and the bulgur.
Mince the onion and dice the pepper. Toss with salt, lemon juice, and a quarter cup of olive oil (one with a robust flavor).
Mix in the diced cucumbers and the drained, cooled grains. Dice the roasted carrot wedges and also toss with the rest of the salad. Serve warm, potentially top with Feta or za'atar.
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