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At Home With Our Family - Debbie's 4th of July Mediterranean Salad

At Home With Our Family - Debbie's 4th of July Mediterranean Salad

Debbie shares her recipe for a quinoa and bulgur wheat salad perfect for the Fourth of July.
INGREDIENTS:
  • 1 package bulgar wheat/quinoa blend OR just bulgar wheat
  • 5 cups vegetable broth
  • 1 English cucumber cored deseeded and finely chopped
  • 4-5 tomatoes on the vine deseeded and finely chopped
  • 3 or 4 green onions chopped
  • 1 red onion finely chopped
  • 3-4 green onions chopped
  • 1-2 cloves of a garlic minced
  • Zest of one lemon
  • 1/2 bunch of flat leaf Italian parsley chopped (add more or less to taste)
  • 1/2 bunch of mint chopped (add more or less to taste)
OPTIONAL:
  • 1 package of Greek Feta
  • 1/2 -1 cup of walnuts
DRESSING:
  • Juice of one lemon
  • 3 tablespoon olive oil
  • 1 Teaspoon of salt


DIRECTIONS:


1. Cook bulgar wheat/quinoa according to package.


2. While it’s cooking chop all vegetables, parsley, mint, garlic and lemon zest. Combine in a bowl set aside


3. Mix olive oil, lemon juice, and salt for dressing


4. Combine cooked bulgar wheat/ quinoa, all vegetables, lemon zest, garlic, mint in a bowl


5. Crumble walnuts and feta


5. Garnish with chopped parsley


7. Pour dressing on top and enjoy. ;)


NOTE: If you use water INSTEAD of the vegetable broth to cook the bulgar wheat/quinoa then ADD 2 teaspoons of salt to the water when cooking.


If raw onions do not agree with you, try sautéing they onion for 5-6 minutes instead of adding it raw. Sautéing the onion breaks down the natural chemical process in the onion that upsets people’s stomachs.


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