Roasted Vegetables and Lemon Garlic Bulgur Quinoa Salad
This week is tough, crazy busy schedule and I have been eating out. Sure doesn’t make me feel happy, this goes the saying -“do what you preach”. So today I decided to make a very clean dish and I love the combination of bulgur and quinoa with my lemon garlic vinaigrette. So refreshing and very filling without feeling so guilty. You can prep your veggies and cook a big batch of your grains – have lunches for the next couple of days. Easy breezy! Let’s get cookin’
Recipe for the grains
.
Ingredients
- 1/2 cup uncooked bulgur quinoa
- 1 1/2 cup vegetable broth
Instructions
- Combine grains and vegetable stock in a stock pan. Bring to boil, cover, lower the heat to the very low, simmer until liquid is all absorbed. Fluff with a fork set aside.
Recipe for the Roasted Vegetables
Ingredients
- 1 cup broccoli florets
- 1 cup Brussels sprouts, halved
- 1 bunch asparagus, trimmed
- 1 Roma tomatoes, sliced
- 1 small red onion, sliced
- 2 garlic cloves, minced
- Juice of half lemon
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet pan with parchment paper or foil. Arrange the vegetables, sprinkle minced garlic, season with salt and pepper. Squeeze lemon and drizzle with oil. Bake for 20 minutes or until tender.
Recipe for Lemon Garlic Vinaigrette:
Ingredients
- 1 garlic clove, finely minced
- Juice of half lemon
- Zest of half lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- a handful of cilantro, finely chopped
- salt and pepper to taste
Instructions
- Combine all ingredients, use a whisk, mix until well combined. Place bulgur quinoa and roasted vegetables in a bowl. Drizzle dressing and enjoy!