I know, I know I have been posting a lot of salads lately. I can explain though. Usually, I am on the run during lunch, but this past week I have been home studying. My study break has involved making myself lunch with ingredients I have around the house.The husband is not a fan of these type of recipes (yet!), instead he opted for a Quesadilla.
I discovered that I liked Bulgur last semester when we had to prepare several grains in one of my nutrition classes. Among millet, quinoa, wheat berries and others, Bulgur was my favorite. It’s nutty, chewy and has a mild flavor. Plus, it’s high in fiber with a whopping 7 grams per ¼ cup serving. I have tried to get into quinoa, but there is just something about the texture I don’t enjoy. Maybe I am overcooking it or I just haven’t found the right recipe. I won’t give up on quinoa yet.
But for now, I plan to use bulgur in place of quinoa in many of my “pinned” recipes. It doesn’t hurt that it is nearly half the cost of Quinoa either. (I picked up a 2 pound bag for around $4.00)
If you have never tried Bulgur wheat, I highly recommend it. It is quick-cooking, high in fiber, and budget friendly.
This wheat salad is nutty with a hint of mint and a touch of sweetness from the peaches. While I normally have green salads for lunch, this grain based, seasonal salad was a nice change.
- 2 cups Water
- 1 cup Bulgur, uncooked
- 1 tablespoon Olive Oil
- 1 tablespoon Lime Juice
- 1 teaspoon Brown Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 cup Peaches, diced
- 2 tablespoons, Fresh Mint, finely chopped
- Bring water and bulgur to boil in a small saucepan. Cover, reduce heat to low, and cook for 10-12 minutes or until water is absorbed. Remove from heat and set aside.
- Whisk together olive oil, lime juice, brown sugar, salt and pepper in a small bowl.
- Combine cooked bulgur, peaches and mint in a large bowl. Drizzle bulgur mixture with dressing and toss to combine. Best served at room temperature.
Inspired by this recipe from Cooking Light
Nutrition Facts per 1/4 Recipe: Calories 177 kcal | Protein 5 g | Carbohydrate 33 g | Fat 4 g | Fiber 7.4 g
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