I love the combination of bulgar wheat and quinoa - especially red quinoa with its russet colour - so its great that you can now buy it in a mixed packet. Delicious with the fresh herbs and sun-blushed tomatoes stirred in. The pomegranate seeds aren't essential, but they add a lovely burst of freshness that complements the other ingredients. Serve as a side dish or as a salad for lunch.
Ingredients (quinoa)
300g bulgar wheat with mixed-colour quinoa
1 tbsp olive oil
1 red onion, finely sliced
200g sun-blushed tomatoes in oil (drained and cut in half)
3 tbsp chopped mint
2 tbsp flat-leaf parsley
3 tbsp finely snipped chives
2 tbsp torn basil leaves
100g feta cheese, broken into pieces
50g pomegranate seeds (optional)
salt + pepper
Ingredients (dressing)
1 lemon juiced and zest
2 tbsp pomegranate syrup
2 tbsp olive oil
1 tsp sugar
Method
1. Measure the mixed bulgar wheat and quinoa into a saucepan, pour in 500ml of water and cover with a lid. Bring to the boil, then reduce the heat and simmer for 15-20 minutes - or according to the packet instructions. Remove from the heat and leave for about 10 minutes or until render and all the liquid has been absorbed. Top into a bowl and allow to cool.
2. To make the dressing, place the lemon juice and zest in a bowl or small jug, add the pomegranate syrup, sugar and olive oil and whisk together.
3. Place the 1 tablespoon of olive oil in a frying pan, add the onion and fry over a medium heat for 5-6 minutes. Tip into the bowl with the bulgar wheat and quinoa.
4. Add the sun-blushed tomatoes and herbs, season with salt and pepper and toss together. Pour on the dressing and mix well. Gently stir in the feta and pomegranate seeds (if using), then check the seasoning, adding more salt and pepper to taste.
Note: I couldn't find any pomegranate syrup in Tesco when I bought the other ingredients, so following Mary's tip - I bought pomegranate juice and then boiled it in a saucepan until it reduced to a thicker, syrupy consistency.
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