Mary Berry Quinoa Salad

Explore the vibrant flavors of Mary Berry's Herbed Quinoa and Bulgar Wheat Salad with Lemon and Pomegranate, a dish that marries health and taste in a delightful blend. This recipe, originating from the culinary genius of Mary Berry, showcases a refreshing mix of grains, herbs, and bursts of fruity pomegranate, ideal for those seeking a nutritious yet delicious meal option.

Brief Description of the Recipe

Mary Berry's Herbed Quinoa and Bulgar Wheat Salad is a colorful and nutritious dish, perfect for a side or a light main course. It combines the textures of bulgar wheat and quinoa with the freshness of herbs and the tangy sweetness of sun-blushed tomatoes and pomegranate seeds, all brought together with a lemony dressing.

Cultural or Historical Context

This salad reflects Mary Berry's approach to cooking, which emphasizes simplicity, flavor, and the use of fresh ingredients. Quinoa, a staple in South American cuisine for thousands of years, and bulgar wheat, common in Middle Eastern dishes, are both celebrated for their health benefits and versatility, making this dish a modern culinary fusion that's both wholesome and hearty.

Ingredients List

For this salad, you'll need:

• Bulgar wheat and mixed-colour quinoa blend (300g)
• Olive oil, red onion, sun-blushed tomatoes in oil
• A medley of fresh herbs: mint, flat-leaf parsley, chives, and basil leaves
• Feta cheese and optional pomegranate seeds for added texture and sweetness
• The dressing includes lemon juice and zest, pomegranate syrup, sugar, and olive oil

Preparation Instructions

1. Start by cooking the bulgar wheat and quinoa blend in boiling water until tender, then let it cool.
2. Prepare the dressing by whisking together lemon juice and zest, pomegranate syrup, sugar, and olive oil.
3. Sauté the onion in olive oil and combine it with the cooled grains, followed by the tomatoes, herbs, feta, and pomegranate seeds if using.
4. Dress the salad, toss well, and season to taste.

Storage and Reheating

Assemble up to 8 hours ahead, adding the dressing up to 2 hours before serving. This salad is best enjoyed fresh but can be stored in the refrigerator for a day or two.

Nutritional Information

This salad offers a good balance of protein from the quinoa and feta, healthy fats from the olive oil, and a variety of vitamins and minerals from the fresh herbs and vegetables. The exact nutritional content will depend on the specific amounts and ingredients used.

Frequently Asked Questions (FAQ)

• Can I substitute any of the herbs? Yes, feel free to adjust the herbs based on availability and preference.
• What if I can't find pomegranate syrup? You can reduce pomegranate juice in a saucepan until it thickens into a syrup as an alternative.

Mary Berry's approachable and flexible cooking style shines through in this recipe, making it a perfect choice for both novice cooks and seasoned food enthusiasts looking to add a healthy yet flavorful dish to their repertoire.

Original recipe by Mary Berry, found on maryberry.co.uk​​and echoed by fans and food bloggers alike for its delightful blend of flavors and textures​​​​.