This is one of my secrets to introduce new dishes to my family. Thanks to today’s awareness and so many health movements, eating quinoa is already a default in many kitchens. But many people are still afraid or not sure how to experiment with this versatile ingredient and take it to the next level. This dish has a beautiful texture from combining quinoa and bulgur in the same pot. It becomes fluffy and hearty at the same time! This recipe is perfect for kid’s lunch and a family dinner with some good Israeli salad on the side. I highly encourage you to give it a try! You’ll be far from hungry after this meal.
For the veggies:
1). Wash and place quinoa and bulgur in a pot. Pour 2 cups hot water. Bring to a boil and cover immediately. Lower the smallest flame and simmer for 18 minutes.
2). While quinoa and bulgur are cooking heat a nonstick skillet with oil and start sautéing the onions. Gradually add the carrots and eventually the zucchini. One veggies are nice and golden add the turmeric, cumin, salt and pepper.
3) Once 18 minutes are over, transfer the veggies from the skillet to the quinoa pot. Mix well, check for salt and pepper and cover the pot for another 10 minutes. Without the flame on. Just covered.
4). Serve with a big Israeli salad on the side and enjoy!