I recently decided to change my diet and embrace more vegetarian foods. As a result of my military service, I suffer from several ailments that contribute to an increase in my weight and blood pressure. So at the urging of some wonderful friends, I am switching things up to improve my health…and life…
This salad is one of the first vegetarian dishes I prepared. It is Bulgur Grains, Red Quinoa, Avocado, Clementine, Red Bell Pepper, Hatch Chiles … served w/ a Lime Juice & Cilantro Vinaigrette — DELISH!
Bulgur is a form of whole wheat that has been cleaned, steamed or parboiled, dried, and then ground into grains of several distinct sizes. It may be made from any variety of wheat, but durum is the most common.
Red Quinoa is a whole grain that is packed with protein. It offers all of the essential amino acids, making it ideal for people wanting to follow a healthful lifestyle. It is easy to cook and is gluten-free, making it a quick meal — and one that is safe for people with allergies to gluten products.
1. Prepare grains/quinoa according to package directions. Let cool.
2. Combine salad ingredients in a large bowl
3. Combine dressing ingredients and whisk well
4. Add the dressing to the salad ingredients and gently toss
5. Immediately serve or refrigerate for later
Makes about 4-6 servings…depending on how much you like to eat…SMILE!
As always, remember that this recipe is just a guide. You know what you like to taste, so adjust the ingredients to please your palate. I love the citrusy flavor of lime juice, so I added a little more. I also added more cumin. You can add fresh basil and cilantro, red pepper flakes, or whatever else your taste buds desire.