What to bring for lunch? Ah, the eternal question. There are two things that make this salad so especially great. First, is that it has a grain base instead of greens, which makes it much more filling. Second, it tastes good with pretty much anything. Consider the ingredients I listed as a starting off point. Mine is a bit southwestern themed… but italian (sun-dried tomatoes, mozz, salami, balsamic vinegar, spinach etc) or greek themed (olives, cucumber, feta), all work well. But no theme required… go wild.
p.s. this makes a couple days worth of lunch
1 cup bulgar wheat (can also use couscous, qunioa, barley etc)
2 cups water
1 pepper (red, green or yellow)
black beans (or chickpeas, kidney beans etc)
Smoked gouda (or feta, cheddar etc)
raisins (or dried cranberries, cherries etc)
nuts (if you like, i don’t)
baked tofu (can buy packaged baked tofu- my recipe coming soon- or can use regular tofu- i prefer the vacuum packed to the kind sitting in water)
red pepper flakes
Cook your grain of choice according to its instructions. For bulgar wheat, put 1 cup bulgar and 2 cups water in a small saucepan and cover. Bring to boil, then lower heat. Simmer for 15-20 mins. Take off heat (don’t uncover) and let stand for 10 mins . Fluff w. a fork.
Add chopped pepper, cheese, tofu, rinsed beans. Sprinkle w. red pepper flakes and juice from lime.