Tricolore Quinoa / Bulgur Salad

Tricolore Quinoa / Bulgur Salad

Ingredients (two serves):

• Bulgur OR (trocolore) quinoa, uncooked, 200 g (quinoa is naturylla gluten-free)

• Vegetable stock (or use a cube), 2 tsp.

• Cherry tomatoes, halved, 2 handfuls

• Avocados, 2

• (Lactose-free) mozzarella, 1 ball

• Rocket or young spinach leaves, 2 handful

Dressing:

• Pesto, any color, 1 rounded tbsp

• Lemon juice from ½ lemon

• Olive oil, 2 tbsp. 

Instructions:

Cook bulgur OR quinoa according to the instructions.

For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the bulgur and mix with a fork.

Mix the halved tomatoes, chopped avocado and chopped mozzarella into the bulgur, then lightly stir in the rocket or spinach to serve.