Bulgur and Green Pea Salad Recipe

By: Barbara Leach, Health Chef and Thrive Team Member

(From the Recipe Collection of The Queen of Cuisine, Holistic Nutrition Specialist, Mobile Nutrition Coach)

healthy low glycemic recipe thrive weight loss

What You’ll Need

  • 1 and ½ cups frozen organic green peas
  • 1 and ½ cups bulgur wheat
  • 1 pint cherry or grape tomatoes (cut in half)
  • ¼ cup fresh squeezed lemon juice
  • ¾ cup diced red onion
  • 3 tablespoons olive oil
  • ½ cup crumbled feta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse salt
  • ½ teaspoon black pepper

How To Prepare It

In a medium saucepan bring 2 cups water to a boil.  Stir in bulgur, garlic powder, salt and pepper.  Cover, remove from heat and let sit covered for 30 minutes.

Meanwhile cook the frozen peas for about 3-4 minutes — long enough to defrost and bring to room temperature.  (Do not overcook or they will become mushy in your salad.)

Transfer bulgur to large bowl, stir in olive oil, peas, onions, lemon juice, tomatoes and feta cheese.

Delicious served warm or cold.  (Leftovers the next day are outstanding!)

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