Move over quinoa. There’s a new grain in town that isn’t causing economic upheaval in third world countries. Not yet, at least.
Taste-wise, I actually prefer bulgur to quinoa — it tastes very much like pasta to me. Nutrition-wise, things are muddy. Bulgur has less calories, but quinoa has more nutrients….but bulgur has more fiber and I get cranky if I’m not regular so BULGUR IT IS!
As all my recipes tend to be, this salad is easy to throw together in a pinch, keeps well in the fridge for several days, and has infinite potential (though avocado is always involved in my version).
Bulgur Avocado Salad
Makes two large servings (by my best estimate — 9 Weight Watchers points per serving)
- 1 cup bulgur, cooked (you can cook with chicken stock for more flavor, but I just use water)
- 1 avocado, diced
- 1 cup grape tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- garlic salt
Toss everything together and season to taste. Good warm or cold.
You can also add shredded chicken breast and feta if you want to get really fancy.