Beetroot salad quinoa and bulgur

Delicious lean salad of beetroot, quinoa and bulgur is delicious! Lent is a time not only of strict restrictions, but also of interesting culinary discoveries! Quite by chance, I came up with such an original and very useful salad at my leisure, which I liked, remembered and was included in the home and work menu! Easy And Simple!Fast And Delicious!However-as always!

Dietrich

Recipe author

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Composition / ingredients

Servings:

Beetroot

Quinoa

Bulgur

Garlic

Green onion

Olive oil

Balsamic vinegar

Dijon mustard

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 34 % 12 g

Carbohydrates 54 % 19 g

203 kcal

GI: 70 / 0 / 30

Step-by-step cooking

Cooking time: 45 min

Step 1:
Boil the beetroot, cut into small cubes.
Step 2:
Finely chop the garlic. Finely chop the onion. Add to the beetroot.
Step 3:
Boil quinoa and bulgur. I cook in the same saucepan, since these cereals cook for the same time-15 minutes). Add the grits to the beetroot.
Step 4:
Mix oil, vinegar, mustard and salt in a separate bowl. Fill a salad with this sauce and rather enjoy it))

Tip: I advise you not to cook beetroot, but bake it in the oven, then it turns out much juicier and more fragrant! I bake like this: I wrap washed and dry beets in foil. I pierce several holes in the foil so that the air comes out. Bake at 200 g- 2 hours.