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
Directions
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!
Nutrition Facts
8 servings
Serving size
1/2 cup
- Amount per serving
- Calories144
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 1g5%
- Cholesterol 5mg2%
- Sodium 163mg8%
- Total Carbohydrate 23g9%
- Dietary Fiber 5g18%
- Total Sugars 3g
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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