Tabbouleh Salad with Salmon & Bulgur with Quinoa
INGREDIENTS
1 steamed salmon fillet
500 ml water
1 cup (185g) Agrotopos Bulgur with Quinoa
1 pinch of salt
4 tbsp olive oil
½ tsp salt
4 tbsp lemon juice & zest of 1 lemon
15 cherry tomatoes
2 cucumbers, chopped
4 spring onions, finely chopped
⅔ cup parsley, finely chopped
½ cup mint, finely chopped
5 ml white wine
½ garlic clove, minced
INSTRUCTIONS
1. Mix the wine, garlic, and lemon zest, spread the mixture over the salmon, and place it in a steamer for 15 minutes at 110°C.
2. Boil the Bulgur with Quinoa with a pinch of salt for 15 minutes over low heat until softened.
3. Remove from heat and let it sit for 5 minutes with the lid on.
4. Remove the lid and fluff the mixture with a fork.
5. Transfer the Bulgur with Quinoa to a serving bowl.
6. Add the olive oil, ½ tsp salt, lemon juice, cherry tomatoes, cucumber, spring onions, parsley, and mint, then mix well.
7. Crumble the salmon, add it to the Bulgur with Quinoa, and serve.
