Bulgur Quinoa Smoked Salmon Tabouleh

Ingredients

• 100 g Bulgur (uncooked)
• 100 g Quinoa (rinsed before cooking)
• 100 g Smoked salmon (cut into small dice)
• 1 piece Beefsteak tomato (cut into dice)
• 1 small piece Red bell pepper (seeded and thinly sliced)
• 0.5 piece Cucumber (cut into small dice (about half a large cucumber))
• 1 piece Shallot (finely chopped)
• 1 bunch Parsley or cilantro (finely minced)
• 2 tablespoons Extra virgin olive oil
• 0.5 lemon Lemon juice (juice of half a lemon)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Herbes de Provence

Instructions

1. Prepare cooking water

   Fill a pot with water (about 1.5 L), add a generous pinch of salt and bring to a boil.

   Time: PT5M

2. Cook the bulgur and quinoa

   When the water boils, add the bulgur and quinoa. Reduce heat to medium, cover and simmer 10 to 15 minutes until the grains are tender but still slightly firm.

   Time: PT15M

3. Drain and cool the grains

   Pour the mixture into a colander, rinse under cold water to stop cooking, then let drain completely.

   Time: PT5M

4. Prepare the vegetables

   While the grains cool, cut the cucumber, tomato, red bell pepper, shallot and finely chop the parsley or cilantro.

   Time: PT10M

5. Prepare the dressing

   In a small bowl, whisk together olive oil, lemon juice, garlic powder, Herbes de Provence, salt and pepper.

   Time: PT2M

6. Assemble the salad

   In a large bowl, combine the cooled bulgur‑quinoa, chopped vegetables, parsley/cilantro, smoked salmon dice and pour the dressing. Mix gently until homogeneous.

   Time: PT5M

7. Refrigerate before serving

   Cover the bowl and place in the refrigerator for at least 1 hour so the flavors meld.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

20 g

Fat

7 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bulgur: couscous
• Instead of Quinoa: brown rice
• Instead of Smoked salmon: smoked trout
• Instead of Beefsteak tomato: cherry tomato
• Instead of Red bell pepper: yellow bell pepper
• Instead of Cucumber: raw zucchini
• Instead of Shallot: red onion
• Instead of Parsley or cilantro: chives
• Instead of Extra virgin olive oil: canola oil
• Instead of Lemon juice: apple cider vinegar
• Instead of Garlic powder: fresh minced garlic
• Instead of Herbes de Provence: dried oregano

Equipment Needed

• Pot or saucepan
• Colander
• Cutting board
• Chef's knife
• Mixing bowl (salad bowl)
• Wooden spoon or spatula
• Citrus press (optional) (optional)

Critical Steps — Do Not Skip

• Cooking the bulgur and quinoa
• Rapid cooling of the grains
• Final seasoning

Chef Tips from the Video

• Use fresh lemon for extra brightness.
• Add a few chopped mint leaves for an extra aromatic touch.
• Serve the salad in small glasses for an elegant summer presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the vegetable texture deteriorates after thawing.

Room temperature: Can stay at room temperature up to 2 hours, then refrigerate.

Make-Ahead Tips

• Prepare the bulgur‑quinoa mix the day before and keep it refrigerated.
• Vegetables can be pre‑chopped and kept in cold water to stay crisp.