Bulgur wheat is a healthy grain made from cooked and then dried durum wheat, used in Middle Eastern cuisine since ancient times. It is rich in vitamins and minerals.
Quinoa, also known as goosefoot or rice quinoa, comes from South America and is not a cereal but a plant related to beets and spinach. It produces seeds rich in starch, minerals, and vitamins, and is particularly high in vitamin E. It contains large amounts of gluten-free protein and is used alongside bulgur wheat in various diets.
Today's salad is therefore healthy, dietary, and nutritious.
Ingredients
half a cup of quinoa
half a cup of bulgur wheat
1 serving of burrata cheese
8 cherry tomatoes
half an avocado
6 lettuce leaves (any type)
1 tablespoon of pumpkin and sunflower seeds
1 tablespoon of chopped parsley
3 tablespoons of olive oil
half a lemon
salt and pepper
a basil leaf for decoration
Preparation
Mix the bulgur wheat with the quinoa and rinse it several times under cold water. After rinsing, place it in boiling water in the ratio: one cup of grains to two cups of water. Cook for 12 minutes in salted water over low heat, covered. After cooking, leave it to cool.
Cut the cherry tomatoes into cubes. Wash the lettuce leaves and chop the parsley. Toast the pumpkin and sunflower seeds in a dry pan. Peel and dice the avocado. Mix the olive oil with the lemon juice. Place all ingredients in a bowl and gently mix.
Season the salad with salt and pepper to taste. Place the burrata (cut or torn) on top of the salad. Drizzle with a little olive oil and decorate with a basil leaf.