Easy Italian food

 

 

Brought to you by La cucina di Lele

 

Bulgur, quinoa and vegetables

serve time easy
4 30 min Easy

Ingredients:

  • 250 gr. of Bulgur
  • 150 gr. of Quinoa
  • 2 Zucchine
  • 1 Aubergine
  • 1 Red bell pepper
  • Red chilli pepper
  • Salt
  • Olive oil

Method:

quinoaQuinoa (pronounced /?ki?no?.?/ or /kw??no?.?/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.Quinoa originated in the Andean region of South America,[1] where it has been an important food for 6,000 years.Its name is the Spanish spelling of the Quechua name.
bulghurBulgur (also bulghur or burghul) is a cereal food made from several different wheat species, most often from durum wheat.Bulgur for human consumption is usually sold parboiled, dried and partially de-branned. Bulgur is a whole grain. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Whole-grain, high-fiber bulgur and cracked wheat can be found in natural food stores. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing.

 

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