Quinoa and bulgur blend
A mix of small quinoa grains and cracked parboiled bulgur wheat with a variety of texture and a nutty taste, for a side, salads and bowls.
Quinoa and bulgur blend is a mix of small quinoa grains (white, red or tricolour) and cracked parboiled bulgur wheat, with a variety of texture: fluffy springy quinoa grains and soft slightly chewy bulgur, with a nutty taste and a high content of protein and fibre. It is boiled as a side, for warm and cold salads (tabbouleh-type), bowls, fillings and soups.
Recipes with this ingredient
Quinoa tabbouleh with bulgur and marinated artichokes is a vibrant representative of Turkish cuisine, embodying freshness, aroma, and textural variety. The base of the dish is quinoa and bulgur, creating lightness yet nourishment. Marinated artichokes add a refined tang and soft spice, while cilantro and mint infuse fresh Eastern notes. The combination of vegetables—sweet red pepper, juicy cherry tomatoes, and crunchy zucchini—adds color and character. A dressing of olive oil, lemon juice, and cumin unites all elements with flavor. Tabbouleh is perfect for a light lunch, appetizer or as a side to meat and fish dishes. Chilling it before serving makes the texture even more harmonious and the taste refreshing.
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