Spinach Quinoa Bulgar and roasted vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 408.3
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.0 mg
  • Total Carbs: 68.1 g
  • Dietary Fiber: 9.2 g
  • Protein: 11.1 g

View full nutritional breakdown of Spinach Quinoa Bulgar and roasted vegetable Salad calories by ingredient
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Number of Servings: 2


    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

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