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Servings: 4
Calories: 599kcal
Nourishing winter salad made with filling bulgur wheat and quinoa and flavoured with pomegranate seeds, red grapefruit and hazelnuts.
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Ingredients
150gbulgur wheat
150gquinoa
500mlvegetable stock
1red onion
1avocado
1red grapefruit
1pomegranate, seeds
75ghazelnuts
3Cspinach
Dressing
1lemon
2Tbspbalsamic vinegar
1Tbsphoney
2Tbspolive oil
Instructions
Place the bulgur wheat and quinoa in a lidded saucepan and pour in 500ml of stock. Cover and bring to a boil for 3–4 minutes. Turn off the heat and leave for 20 minutes until all the liquid is absorbed.
Meanwhile, to make the dressing whisk together the lemon zest and juice, balsamic vinegar, honey and oil in a small bowl.
Tip the bulgar wheat and quinoa into a large bowl. Top with remaining salad ingredients and drizzle over dressing. Toss before serving.
Notes
Gluten Free: To make this dish gluten-free substitute bulgur wheat for quinoa.Vegan: If you prefer not to use honey, you can substitute it for sugar or date syrup.Low Salt/ Diabetic Friendly: Use 250mL stock + 250mL water mix to reduce the salt content of this meal.