Load up on fresh herbs, cucumbers and a variety of colourful tomatoes at your local farmers' market for this dish.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, bring 2 cups water to boil. Stir in bulgur and quinoa; return to boil. Reduce heat to low and simmer, covered, until no liquid remains, 15 to 18 minutes. Fluff with fork; let cool.
Meanwhile, in large bowl, gently toss together tomatoes, shallot and 1/2 tsp of the salt. Let stand.
In small bowl, whisk together oil, lemon juice, molasses and remaining salt. Pour over bulgur mixture. Add parsley, mint and cucumber; toss to mix. Spoon onto platter; top with tomato mixture. Sprinkle with pine nuts. (Make-ahead: Stir together bulgur, quinoa and dressing; refrigerate in airtight container for up to 24 hours. When ready to serve, toss with tomatoes, shallot, parsley, mint and cucumber; sprinkle with pine nuts.)
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 300 mg
- Sugars 6 g
- Protein 5 g
- Calories 203
- Total fat 10 g
- Potassium 438 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
%RDI
- Iron 17
- Folate 17
- Calcium 4
- Vitamin A 15
- Vitamin C 33
