Naming recipes is hard.
Better-Than-S’mores Brownies = easy to name.
Salad with lots of stuff = harder. Unless I just call it “Salad with Lots of Stuff.” Hmmmm… the zucchini and the vinaigrette made this one hard. That’s just too much for one title!
This is my first time working with bulgur. I really liked it – maybe even better than quinoa. It seems to have a bit more bite and a nuttier taste, both characteristics I find attractive (though not as attractive as being independently wealthy with a house on the Mediterranean coast).
So why is bulgur a good gain choice?
- Minimal processing allow it to retain protein and minerals
- Good source of protein, B vitamins, folate, iron, magnesium, and phosphorus
- High insoluble fiber content (more than oats, buckwheat, or corn!)
- Low glycemic index helps to stabilize insulin levels
- Can be prepared raw (by soaking) or cooked in just 15 mins.
The crisp zucchini gives this salad a satisfying “crunch” and chili vinaigrette provides a gentle (really) punch at the end of each bite.
Out of zucchini? Squash or cucumber would also work nicely.
Don’t keep ancho chili powder? Try paprika or regular chili powder.
No bulgur? *gasp* Use wild rice, quinoa, or another favorite grain.
This may seem like an odd combo, but trust me. (Why do I feel like I type that sentence a lot?!)
Blueberry Cilantro Bulgur Salad
- 1 C bulgur (uncooked)
- 2 T EVOO
- 2 T rice wine vinegar
- 1 T nutritional yeast
- 1/2 tsp ancho chili powder
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- 1/3 C fresh cilantro, roughly chopped
- S+P, to taste
- 1 C blueberries
- 1 medium zucchini, diced
- Lime slices
Prepare bulgur according to package instructions.
In a small bowl, whisk together the oil, vinegar, nutritional yeast, and spices. Adjust, adding salt and pepper to taste.
Toss the cooked bulgar in the vinaigrette. Fold in the cilantro, blueberries, and zucchini. Garnish with lime.
Serve hot or cold.
Makes 2 main dishes or 4 sides (approximately 4 cups).
***
I’m participating again in Spicie Foodie’s Your Best Recipe this month. Link over to her site to join up, or check back on July 31st for a round up!
Do you struggle with recipe naming?
How about with recipe making? 🙂
I think the name suits it just fine! I haven’t tried raw zucchini in anything yet, but this might be a good reason to!
I definitely struggle with recipe making. I sometimes throw stuff together and it’s good, but I’m not really good at figuring out what spices go in things and stuff like that. Did you always cook? You’re really good at coming up with recipes.
Thanks, Lee! I always baked with my mom growing up, but didn’t really get into cooking until I was 20-ish. I get a ton of inspiration from other bloggers and reading menus.
Guess what guess what! My 630g tub of nutritional yeast from America (iHerb) should be arriving tomorrow! I’M SO EXCITED I CAN’T WAIT AND THEN I CAN MAKE THIS!!!!
Ahem.
LOL! I appreciate your enthusiasm for the nutritional yeast. 🙂 Let me know how you like it!
I’ve never cooked with bulgur before. I bought some once and it hasjust been sitting in my cabinet for a while now. Thanks for the idea 🙂 🙂
Haha I struggle with both! Naming- I try to be clever but it never seems to work out too well… and I get nervous about trying new things and throwing them together.. even though I know mess ups are completely fine! I think it’s time to get a bit more creative and adventurous
I have never used Bulgur before — I think you just motivated me to try new grain out when I return home! Thanks ~ can’t wait to experiment! Thanks girl! xoxo
I battled with the naming this this morning too haha!! It’s fun to come up with names for all of our concoctions 🙂 Love everything about the bulgur recipe, especially that you added blueberries!!
Anything with cilantro has to be good 🙂
I always feel dumb when I have like a 10 word recipe name but I like to say everything in it so it appeals! Haha idk if that makes sense?!
Sometimes long names are a good thing…the more yummy things the more droolable 🙂
Great salad, gonna have to invest in some bulgur!
I LOVE using sweet fruit in spicy/savory recipes. How unexpected and fun! [Playing by “the rules” certainly isn’t.]
Speaking of breaking rules…my favorite way to use bulgar is to make a fake-out risotto…cooks faster and more easily than rice!
That’s on my list to try! Do you have a good recipe? I was eyeing a could at Oh She Glows.
Haha – I totally struggle too but in the end, if it tastes awesome, then I’m okay with it (whatever it’s name is!) 😉
I’ve never thought of putting blueberries in a salad before- genius! I have a hard time naming recipes too sometimes. I like naming them sassy things 🙂
I definitely struggle with naming recipes and usually end up just stringing main ingredients together. I love bulghur as it reminds me of fresh tabouli!
I am a terrible recipe namer. Naming recipes is my nemesis! I always want something cute and catchy…but then finally just decide to name it what it is, lol.
I love(d) bulgur. It was definitely my favorite grain, hands-down. And pairing it with blueberries sounds awesome!
Bloody amazing! This looks fantastic. What a brilliant combo of flavors. I adore blueberries and would never have thought to use them with these other ingredients. Love it, I think it’d work a treat with some fish or perhaps pork. Mmmmmmm
I love sweet sauces with pork! I’m actually have a sous vide pork tenderloin with plum mole tonight. 🙂
Great recipe and so easy to switch up ingredients for what’s on hand….yummy.
This looks delicious! And I bet quinoa would work well here. Thanks for sharing. 🙂
Thanks for checking it out! Quinoa, farro, wheatberries… I think they would all be good with these flavors.