These quinoa & bulgur bowls with edamame and peppers are quick to whip up and packed with goodness and flavour. Make extra and have it for lunch the next day!
Ingredients
half a cup of bulgur wheat
half a cup of quinoa (I used an equal mix of red and white)
2 cups water
¼ tsp salt or vegetable bouillon powder
1 cup frozen edamame beans
1 large or 2 small sweet bell peppers, chopped
extra-virgin olive oil
lemon juice
Smoked salt (I used Halen Mon) and black pepper
Hummus or tahini (optional)
Instructions
Place the quinoa (not the bulgur) into a sieve and rinse thoroughly with cold water for about 2 minutes. Leave to drain.
Heat a teaspoon of olive oil in a large, deep saucepan over medium-high heat. Add the quinoa and cook for about a minute, stirring frequently, until any liquid has evaporated, then add the bulgur and stir to mix. Add the 2 cups of cold water and ΒΌ teaspoon of salt or bouillon powder and bring to a rolling boil. Turn the heat down to its lowest setting, cover with a lid, and cook for 15 minutes.
In the meantime, gently defrost the edamame in the microwave or blanch in hot water. Chop the sweet pepper into small chunks.
After 15 minutes, remove the quinoa and bulgur from the heat and allow to stand covered for 5 minutes, before gently fluffing with a fork. The quinoa is cooked when you can see little spirals curling from the quinoa seeds, like tiny sprouts.
Divide the quinoa, edamame and peppers equally between four bowls. Dress with olive oil, lemon juice, salt and pepper to taste and mix thoroughly. I use smoked salt for an extra flavour dimension, but good quality unsmoked salt is fine too.
If using, add a dollop of hummus or tahini to each bowl and serve.
Notes
In the recipe above, the dish is served warm (not hot) but you can also chill the quinoa for a few hours after cooking and make this into a substantial cold salad.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2016/04/quinoa-buddha-bowl-edamame-peppers.html