Mediterranean Quinoa and Red Bulghur

So a few months ago, Bryan went through another phase of his health food kick. I learned from the whole milk debacle.

This time Bryan wanted to try different grains. We’ve done white rice and brown rice. I prefer white rice, it has less arsenic than brown. So next was the other grains. Bryan’s all about wild rice. Something about ninja’s eating it in feudal Japan because it gave them the right amount of carbs and protein or something to keep them fit. Obviously I wasn’t truly listening to him even though he and I have had this conversation more than once.

Mumika has been on her healthy grain kick for at least 4 years. When I looked at the carb count, it astounded me how many carbs were in it. 53 grams of carbs?!?!?!? And this was the healthier version of rice?

The big thing about quinoa and red bulghur is that it’s technically complex carbs. People need to eat more complex carbs. It feed the brain better than French fries.

Maybe we will do this quinoa thing 4 times a year that way I can claim we eat remotely healthy grain wise.

And now for something completely different….

What do vegetarian Zombies scream out what they want when hungry? Graaaiiinnnnssss….



Mediterranean Quinoa and Red Bulghur

2 cup uncooked quinoa and red bulghar
1/2 cup red onion, diced
1/2 lemon, squeezed
2 tablespoon extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, halves
1/2 cup crumbled feta
1/2 teaspoon salt
1/4 teaspoon fresh pepper


Cook the quinoa and red bulghar in rice cooker.

Put all chopped vegetables into a huge bowl.

When quinoa and red bulghar is finished cooking, fluff it with a fork and let it cool down for about 10 minutes.

Add quinoa and red bulghar to the vegetables and mix.

In a small bowl mix salt, pepper, lemon juice, and olive oil to make the dressing.

Mix lemon dressing with the grains and vegetables until well combined.

Add feta to huge bowl and mix until everything is nicely combined.

Makes 12. Serving size is a cup. PER Cup. Calories: 146, Carbohydrates: 16 grams, Fiber: 3 grams, Protein: 4 grams.

So here’s a few things to consider A) You can find the quinoa and red bulghar near the rice. Or you can go to a health food place and find it there paying an insanely expensive price (which I don’t recommend, that’s stupid, why are you paying $4.99 for a stupid little bag when you can get it at the grocery store for like $2.99) Seriously. B) when cooking in a rice cooker, you don’t need as much water as rice. Instead of putting water up to your knuckle, put it up to the top of your fingernail. C) There’s no c. I thought there was but there isn’t.

This is absolutely amazing. The grains are slightly different. I feel like I’m eating yummy sand with pops of red.

Actually the whole thing pops. There’s pops of tomato which goes nicely with the pops of feta. There’s pops of cucumber which seems to make the whole thing taste fresh. There’s pops of lemon whose acidity pairs nicely with the saltiness that is the feta. I sort of felt like I was at some high scale restaurant that frowns on normal things like rice.

Pfft. Rice. Who eats that? We eat quinoa. And there noses are up in the air with their heads tilted so far back you can see the mucus in their nose. Wow, that’s a little too disgusting and vivid there Michelle. Sorry, it escalated a wee bit faster than I thought.

But you get the point.

What to try something different? This recipe is perfect for jumping head first into the “health” craze.

And the sad thing is, you’ll want seconds.


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