Bulgur and quinoa salad with summer vegetables

Ingredients

4 servings

• 75 g quinoa
• 75 g bulgur
• 2 buffalo mozzarella
• 12 radishes
• 200 g cherry tomatoes
• 1 shallot
• 150 g strawberries
• 3 tablespoons olive oil
• 3 tablespoons vegetable oil
• 12 fresh basil leaves
• 3 tablespoons balsamic vinegar
• 1 teaspoon mustard

Steps

1. 1

   In a pot of boiling salted water, cook the bulgur/quinoa mixture for 12 minutes. Once cooked, rinse and drain. Set aside in the refrigerator to cool.

2. 2

   Wash the tomatoes, radishes, and strawberries. Then, cut them in half. Set aside.

3. 3

   Finely chop the shallot and mince half of the basil.

4. 4

   Prepare the sauce: in a bowl, mix the olive oil, vegetable oil, balsamic vinegar, minced shallot, and basil. Season with salt and pepper to taste.

5. 5

   On plates, arrange the bulgur/quinoa followed by the tomatoes, radishes, and strawberries. Add pieces of mozzarella. Finish by drizzling with the vinaigrette and garnishing with the remaining basil leaves.