Name: Spanish Bulgur Wheat Salad
Yield: 12 servings
Ingredients: 1 cup dried bulgur wheat or quinoa; 1½ cups beef or vegetable broth; 1 fresh garlic clove, finely chopped (or 1 tsp garlic powder); ½ cup fresh parsley, chopped; 1 can low-sodium garbanzo beans, rinsed and drained; ½ cup red peppers, roasted and chopped; ½ cup green onions, thinly sliced; 1 tablespoon balsamic or red wine vinegar; ½ teaspoon paprika (or smoked paprika); salt and pepper, to taste; ½ cup crumbled queso fresco or feta cheese

AuthorGarden KitchenCategoryFeatured

Yields12 Servings

1 cup dried bulgur wheat or quinoa

1½ cups beef or vegetable broth

1 fresh garlic clove, finely chopped (or 1 tsp garlic powder)

½ cup fresh parsley, chopped

1 can low-sodium garbanzo beans, rinsed and drained

½ cup red peppers, roasted and chopped

½ cup green onions, thinly sliced

1 tablespoon balsamic or red wine vinegar

½ teaspoon paprika (or smoked paprika)

salt and pepper, to taste

½ cup crumbled queso fresco or feta cheese

1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

2.Bring broth to a boil in a medium saucepan. If using, stir in bulgur wheat then cover and remove from heat. Let stand 5 minutes. Fluff with a fork. If using quinoa, add quinoa to pan and reduce heat to low. Cook for 15 minutes and remove from heat. Fluff with a fork.

3.Toss bulgur wheat or quinoa with everything except cheese in a large bowl. 4.Sprinkle top of salad with queso fresco.

5.Serve cold or at room temperature. Enjoy!

Ingredients