nutritional information

Per 1 1/4-cup serving:

  • Calories: 329
  • Protein: 12 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 45 g
  • Cholesterol: 0 mg
  • Sodium: 32 mg
  • Fiber: 13 g
  • Sugar: 7 g

Bulgur Salad with Edamame and Kumquats

Bulgur Salad with Edamame and Kumquats

Serves 2

30 minutes or fewer

Mint and kumquats lend a spring feel to a colorful bulgur salad. If you can’t find kumquats, dried apricots provide the same sweet-tart element.
  • ½ cup bulgur
  • 2 Tbs. lemon juice
  • ½ tsp. finely grated orange zest
  • 1½ Tbs. orange juice
  • 1½ Tbs. olive oil
  • 1½ Tbs. chopped fresh parsley
  • 1½ Tbs. chopped fresh mint
  • ⅔ cup cooked, shelled edamame
  • 1 small carrot, thinly sliced
  • 4 kumquats, seeded and sliced, or ⅓ cup diced dried apricots
  • 2 radishes, thinly sliced
  • 2 Tbs. pumpkin seeds

1. Pour 1 cup boiling water over bulgur in bowl. Cover, and let stand 10 minutes. Drain in strainer, pressing out excess liquid with back of spoon. Return bulgur to bowl, and cool 5 minutes.

2. Stir lemon juice, orange zest, orange juice, oil, parsley, mint, edamame, carrot, kumquats, and radishes into bulgur. Season with salt and pepper, if desired, and divide between two containers. Top each salad with pumpkin seeds. Refrigerate overnight.

March 2014 p.58

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Never peeled a kumquat before. . . Is it necessary for the recipe? Would there be anything left?

Margie - 2014-04-29 13:11:37

First time on this site, and this was so good. It was a little wetter than I would have liked, as I put 2 tblsp orange juice in, instead of 1 1/2 tblsp. I may even try reducing it more but more zest in. It made a lot so I served it for 4 people with a side salad and some chicken, sorry, my husband is not ready to go vegetarian. Will definitely make this again.

Helen Roberts - 2014-03-10 18:11:53

New to Vegetarian cooking and this was easy and fabulous. Didn't leave it overnight....enjoyed it warm.

Joanne Stienstra - 2014-02-17 01:49:41