Wednesday, February 17, 2016

Taco Salad

I have to say I had so much fun cooking up bulgur wheat and adding it to our taco salad!  It was one of those grains that I did not experiment with because I did not make the time.  For those of you who are gluten free soaked quinoa works well in this recipe (I would like to try teff or millet in it but have not tried it but I will!).  I usually just make some chili beans and serve them with a big salad, salsa and guacamole.  So this was a fun, healthy addition to our taco salad.  Bulgur wheat is high in iron, vitamin B-6 and magnesium so adding it to some beans and salad is a great idea!  

When I tried the bulgur wheat plain it was kind of bland but it went well with all of the other vegetables and it gives it a nice texture.  It has that texture that I know my clients who have been meat eaters in the past enjoy.  So this is a great alternative for you and it is healthy!

First (I forgot to take a picture of the bulgur wheat cooking...), I cook the bulgur wheat.  1/2 cup of bulgur wheat and 1 cup of boiling water and simmer for 15 minutes in a covered pan.  After it is finished just set the cooked bulgur wheat aside.  I like to cut up the vegetables small.  After the vegetables are prepared saute them in 2 TBS of water for 5-7 minutes (or until tender).

Add the cooked bulgur wheat and saute for 1-2 minutes more and then add the seasonings and saute for another 1-2 minutes while stirring.

Finished bulgur wheat and ready for the taco salad!

I think it has a nice looking texture!  And the texture in the mouth is wonderful too!  It makes about 3 cups of bulgur wheat.

I added 2 cups of my chili beans (recipe at the bottom of the page at that link) or any of your favorite chili beans or pinto beans if you do not like spicy.

Our taco salad is: lettuce, spinach, tomato, red onion, peppers, olives, green onions and cucumbers.

Then mix it all together... And add your favorite guacamole or avocado!  Yum!  We also like it with tortilla chips.  The blue corn chips or the corn chips with flax!  Such a filling meal and so good for you!

Taco Salad

1 small onion, minced
3 - 4 mushrooms, minced
1/3 red or yellow pepper, minced
2 cups bulgur wheat (cooked ahead of time)
1 TBS onion powder
2 tsp garlic powder
1 tsp chili powder (optional for those who like it spicy)
1/2 tsp salt
1 TBS cumin

1. Cook 1/2 cup of bulgur wheat in 1 cup of water for 15 minutes.  Set aside.
2. Saute onion, mushrooms, and pepper for 5-7 minutes in 2 TBS of water or until golden.
3. Add bulgur wheat and stir wheat and saute another 2 minutes.
4. Add seasonings (onion powder, garlic powder, chili powder, salt and cumin) and saute another 1-2 minutes.  Remove from heat.
5.  Add 2-3 cups of chili beans.
6. Serve with salad, guacamole and chips.


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