Bulgur Wheat, Quinoa and Barley with Baby Marrows
A simple vegan dish made with quinoa, which is one of the Knorr Future 50 foods. The other two grains in this nutritious meal are bulgur wheat and barley, but you could use millet – another Future 50 ingredient – instead. A Knorr Vegetable Stock Pot gives great depth of flavour, with fresh ginger, garlic and herbs adding plenty of zing. Try adding a little mustard or wasabi powder for a kick of heat.
Feeds
4Person
Preparation time
35Min.
easy
Ingredients
- 200 g dried bulghur wheat, uncooked
- 30 g quinoa, uncooked
- 70 g barley, uncooked
- 400 g tinned chickpeas, drained
- 45 ml olive oil
- 2 medium-sized onions, peeled and chopped
- 5 baby courgettes (baby marrows), cubed
- 10 ml finely grated fresh ginger root
- 2 garlic cloves, crushed
- 125 ml water
- 1 Knorr Vegetable Stock Pot
- 1 small bunch flat leaf parsley, chopped
- 1 small bunch fresh coriander, chopped
Preparation method
Nutrition
- Without milk
- Vegan
- Vegetarian
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