Bulgar Salad with Cranberries and Celery

This recipe was originally with Quinoa, but I prefer using cracked wheat. (The photo is with Quinoa)
Photo by Sheryl F.
Adapted from nutrimirror.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from nutrimirror.com

Ingredients

  • 1

    cup bulgar (or quinoa)

  • 2

    cups broth or water

  • 1

    shallot, finely chopped

  • 2

    stalks celery, finely chopped

  • 1/2

    cup dried cranberries

  • 3

    tablespoons cider vinegar

  • 2

    tablespoons extra virgin olive oil

  • 1

    teaspoon brown sugar

  • 1/8

    teaspoon kosher salt

  • dash black pepper

Directions

Bring broth to boil, add bulgar. While the cracked wheat is cooking, whisk vinegar, oil, sugar and salt in a bowl. Add chopped shallot and celery. After bulgar is cooked and slightly cooled, add cranberries and fluff it up. Pour vinegar/oil mixture over it and mix together.

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