Spinach Quinoa Bulgar and roasted vegetable Salad

4 cups baby spinach washed
1 zucchini diced
1 red onion diced
1 tomato (roma) diced
4-5 sweet red/orange/yellow peppers diced
cilantro - 3-4 stalks diced
Italian herbs mix or - oregano, dill dried 1/4 tsp
Honey - 1tbsp
Garlic - 1 tsp
Lemon Juice - from 2 medium lemons
Salt - 1 tsp
Black Pepper powder 1-2 tsp

Quinoa - dry 1/4 cup
Bulgar wheat - dry - 1/4 cup
Water - 1 Cup

Mango - 1/2 Cup diced

You can substitute the grilled veggies for grilled chicken / turkey breast

You can substitute the quinoa / bulgar with cooked orzo or cooked barley / cooked wheat berries

Cook the Quinoa and Bulgar wheat Mixture on a rice cooker or on stove top till the quinoa has a white halo around it and the Bulgar wheat has become soft. Set it aside to cool. I normally use a little less than 1 cup water for 1/2 cup dry quinoa or Bulgar

Cut the onions, zucchini, peppers and tomato into smaller pieces and grill them on an indoor grill like George foreman or in the the grilling oven till they are tender and done. They do not need a lot of oil and a small spritz of olive oil on the grill plates will do. Leave some raw onions to add to the salad at the end. Set them aside.

Mix the lemon juice, honey, salt, garlic and olive oil in a small bowl and whisk them together. Add this mixture to the cooled quinoa/ bulgar mixure and mix gently till it coats it completely. Add the 4 cups of raw baby spinach, grilled veggies and raw onions that you had set aside.

Add Black pepper, oregano, dill, cilantro, mango pieces and mix.

The salad is ready

Serving Size: 2