Another versatile recipe from TIEX. Enjoy as a lunch, a side dish to your main meal, or remember the amazing white fish wrapped around the taboule – endless options!
1 cup Bulgur wheat (uncooked)
2/3 cup Quinoa (uncooked)
½ cucumber peeled and diced
1 small diced onion
2 seedless diced tomatoes
3 tablespoons olive oil
Juice of 1 lime
1 teaspoon salt
1/3 cup green onion
½ cup mint
½ cup parsley
Soak the bulgur wheat in water to hydrate it for about 30 minutes.
Drain well, squeezing it with your hands or using a clean cloth. Save it.
Using a small pan, add water to the quinoa and boil it for about 10 minutes or until it gets soft. Strain well and use cold water to stop the cooking process.
In a big bowl, mix all the ingredients adding the salt and the lime little by little.
If you don’t like raw onions, add some hot water on the diced onions to soften the taste. You can add some yellow peppers if you like, to give it a colourful touch.