As of late, I have grown kind of bored with quinoa. Don’t get me wrong. There are many different applications for quinoa. I have made it for breakfast, lunch, dinner, cold, and hot. I just feel like I need something new! When perusing the grocery store aisles aimlessly because I cannot logically go to the store for just one thing, I came across a huge new section of Bob’s Red Mill products. Instead of just the one bag of rice flour they used to carry, they now had like ten different flours and a vast variety of grains. Jackpot! The bulgur wheat just called out to me for some reason. Maybe it was because my cheese and bread soaked system was crying out for something a little healthier. Who knows? I cooked up the bulgur and added some of my favorite salad staples to make this light and healthy creation before you. I ate this for lunch three days in a row and felt satisfied, but not full. The little bit of low-fat Feta cheese helped to trick my body into thinking this wasn’t too healthy. Print Greek Bulgur Salad Course Salad Prep Time 15 minutes Cook Time 15 minutes Total Time …

Share: