Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I tried this salad for the first time and it was AMAZING. I was thinking as a vegetarian what I’ve been missing out on. I followed the recipe to the T, except for using Roma tomatoes. Truly delicious and will make again!
on the package Bulgur & Red Quinoa there are instructions for the pilaf method or pasta method.
The greek-style red quinoa & bulgur recipe, which method do I use?
Not sure, my recipe is for quinoa, not bulgur. I wouldn’t use a rice pilaf recipe though, as you don’t need to brown the quinoa, just cook it in a normal way.
Just made this for meatless Monday! We added fresh mushrooms to help hubby get past the “meatless” part. It is scrumptious and I imagine it will be even better tomorrow after the flavors have marinated overnight. Thank you Elise for your inspiring recipes & stories.
I’m so glad you liked it Judu! Great idea to add the mushrooms.
This combines my love of Greek salad and quinoa! Next time, I think I must double the recipe so it lasts more than one day. Thank you for this recipe!
As written, the recipe calls for 1/2 of a kalamata olive. I assume it should be 1/2 cup?
Greek Salad always looks so good, but I cannot eat cucumbers. (bad gas and pain, I can’t eat the “burpless” ones either). Any suggestions on an alternative?
Try zucchini that has been quartered lengthwise and then sliced crosswise.
Thanks! Great idea. I never thought of that. I love zucchini.