Fresh Mint Bulgar and Quinoa Edamame Salad with Smoked Salmon Recipe

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I like the whole meatless Monday concept and wanted to start the week off with something healthy. So Bulgur wheat and Quinoa was another addition we had to make to our diets to keep Paulie healthy and this was my 1st attempt, we actually really enjoyed it. It has more texture than Couscous but is the same in that you need to pack lots of flavour and some form of acidity to really lift the wheats up.  I love edamame or soya beans and I found out today they are the same but edamame are harvested when they are younger and softer wheras soya beans are harvested once mature. They add a really nice texture and the mint and lemony mustard dressing gives it a really fresh zing. We will be having Bulgur and Quinoa again, I’m looking forward to trying out new flavours. Next time I think I will choose Feta so it adds a nice salty hit.

Ingredients (serves 2)

  • 100g Bulgur and Quinoa Mix
  • 500ml Vegetable Stock
  • a good handful of soya or edamame beans
  • small bunch of mint, chopped
  • Pack of smoked salmon (4 slices or 100g)
  • small bag of salad or rocket leaves
  • sprinkling of sunflower and pumpkin seeds (1 tbsp)

For the dressing

  • juice of 1 lemon
  • 4 tbsp of olive oil
  • 1 tbsp honey dijon mustard
  • 1 tsp of honey if using plain dijon mustard
  • 1 tbsp red wine vinegar
  • pinch of sea salt

Method

  1. In a pan add the bulger and quinoa mix, add in the stock (preferably hot) and bring to boil. Once boiling turn the heat down and simmer for 12 minutes, once cooked put on a lid and leave for 30 minutes so it can cool down and absorb the stock.
  2. Once the bulgur and quinoa has cooled add the mint and edamame beans. Next add in all of the dressing (I added all the dressing ingredients to jar and shook to combine, you can also whisk in a bowl) then give it a good stir and set aside, (you may want taste and season if needed)
  3. Split the salad leaves between two bowls, add the bulgur and quinoa mix on top. Finish off by adding the salmon and a sprinkle of sunflower and pumpkin seeds.

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