Quinoa Tabbouleh with Bulgur and Marinated Artichokes
Salads • Turkish
Description
If you don't have a quinoa and bulgur mix, I used a ready-made mix consisting of 80% bulgur and 20% quinoa. I think the ratio can be different, but the weight of bulgur should be greater. You can mix quinoa and bulgur in any ratio that seems fair to you. Serve with meat or as a standalone salad with pita or lavash.
Ingredients
- Orange Bell Peppers ½ piece
- Quinoa and bulgur mix ½ cup
- Marinated cherries 5 oz
- Parsley 1 bunch
- Mint 10 stems
- Scallions 5 stems
- Pickled capers 2 teaspoons
- Marinated mini artichokes 4 pieces
- Olive Oil 0 fl oz
- Toasted Cumin Seeds 2 tablespoons
- Courgette ½ piece
- Flaky sea salt a pinch
- Cilantro 1 bunch
- Lemon 1 piece
Step-by-Step Guide
Step 1
Cook the bulgur and quinoa mix according to the package instructions.
Step 2
If you are using bulgur and quinoa separately, cook them separately and cool to room temperature.
Step 3
Finely chop ½ red bell pepper and ½ zucchini. If you have a zucchini with seeds inside, it's better to remove the middle part with a spoon and use only the remaining outer part.
Step 4
Finely chop the cherry tomatoes. I recommend using cherry tomatoes as they release less juice. However, they can be replaced with any other firm variety of tomatoes.
Step 5
Add all the chopped vegetables to a large salad bowl for easy mixing.
Step 6
Remove the stems from the cilantro, parsley, and mint, finely chop the herbs, and add them to the salad bowl.
Step 7
Chop the green onion as finely as possible and add it to the salad bowl.
Step 8
Rinse the capers with water, pat them dry, chop them finely, and add them to the salad bowl.
Step 9
Carefully remove the marinated artichokes from the oil, chop them finely, and add them to the salad bowl.
Step 10
In a dry skillet, toast the cumin seeds and grind them in a mortar with a small pinch of coarse salt. Be careful not to overdo the salt, as the capers and artichokes in this recipe will already provide enough salt.
Step 11
For the dressing, squeeze the juice from half a lemon and mix it in a glass jar with olive oil and cumin.
Step 12
Close the jar with a lid and shake well.
Step 13
Add the bulgur and quinoa to the vegetables and herbs, drizzle with the dressing, and mix well.
Step 14
Refrigerate for 1–2 hours to allow the salad to absorb the dressing.
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