🥗 Modern European · Vegetarian

Quinoa, Bulgur & Pomegranate Salad

Name: Quinoa, Bulgur & Pomegranate Salad
Total time: 20 min
Yield: Flexible plated portions; ingredient quantities were not supplied
Cuisine: Modern European
Ingredients: Cooked quinoa, cooled, quantity as needed; Cooked bulgur wheat, cooled, quantity as needed; Rocket leaves, as needed; Cauliflower florets, blanched and cooled; Green beans, blanched and cooled; Pomegranate seeds, as needed; Blueberries, as needed; Three-Citrus Dressing, prepared from the linked recipe

A colourful plated salad of quinoa, bulgur, rocket, cauliflower, green beans, pomegranate and blueberries with linked citrus dressing.

Time20 min after prepLevelEasyMakesFlexible plated portions; ingredient quantities were not supplied

Behind the plate

This is an assembly-led restaurant salad rather than a fixed production batch. Cooked grains provide the base, peppery rocket creates height, and two vegetables plus two fruits give colour and changing texture.

The Three-Citrus Dressing has its own canonical page. Linking it here keeps the salad method clear and ensures the dressing formula is maintained in one place.

Why this recipe works

Quinoa and bulgur absorb the citrus dressing without becoming heavy, rocket adds bitterness, and blanched vegetables bring bite. Pomegranate and blueberries supply acidity, sweetness and visual contrast.

The recipe

Ingredients

Cooked quinoa, cooled, quantity as needed
Cooked bulgur wheat, cooled, quantity as needed
Rocket leaves, as needed
Cauliflower florets, blanched and cooled
Green beans, blanched and cooled
Pomegranate seeds, as needed
Blueberries, as needed
Three-Citrus Dressing, prepared from the linked recipe

Method

Prepare and cool the quinoa and bulgur separately so both retain their individual texture.
Blanch the cauliflower and green beans until just tender, then chill rapidly and drain thoroughly.
Place a small portion of rocket in the centre of each bowl.
Mix the quinoa and bulgur with only enough linked Three-Citrus Dressing to season and lightly coat the grains.
Spoon the dressed grains over the rocket.
Arrange approximately five pieces each of cauliflower and green bean around the grains, followed by blueberries and pomegranate seeds.
Finish with a small amount of fresh rocket and serve promptly.

Chef’s notes

The submission did not include ingredient weights, so this page is presented as a plated assembly guide rather than an invented batch formula.
Drain the grains and blanched vegetables thoroughly before chilling so the dressing is not diluted.
Dress the grains close to service; holding them in citrus for too long softens their texture.
Use the linked dressing page instead of copying its ingredients into this recipe.

At the table

Serve as a light lunch or side salad, with grilled halloumi, chicken or fish added separately if desired.