Yayla Legurme Bulgur with Quinoa – 250 g

Yayla Legurme bulgur with quinoa is a 250 g pack that mixes cracked wheat with quinoa, ready to cook as one grain. It makes a quick, nutty side dish or the base of a salad, and the smaller pack is a simple way to try something different from plain bulgur or rice.

Two grains in one pack

Bulgur is wheat that has been boiled, dried and cracked, which is why it cooks fast and has a pleasant chew. Quinoa is a small seed from the Andes that cooks like a grain. It has a slightly earthy taste, a light texture and a little tail that curls out of each seed when it is done. Together they give you contrast: firmer bulgur with soft, tiny quinoa pearls.

Legurme is Yayla's range of pulses and grains, which includes coarse bulgur and other bulgur blends with green lentils and chickpeas. For the proportion of each grain, cooking instructions and nutrition, read the pack. Bulgur is made from wheat, so this product contains gluten.

How to cook bulgur with quinoa

Always follow the instructions on the pack, as the water ratio and cooking time depend on the blend. A typical method looks like this:

1. Rinse the mix briefly in a sieve if the pack says so. Quinoa can taste bitter if not rinsed, but many packs are pre washed.
2. Warm a spoon of butter or olive oil in a pan and stir the grains in it for a minute.
3. Add hot water or stock and a pinch of salt, bring to the boil, then cover and simmer on low.
4. When the liquid has gone, turn off the heat and rest the pan, covered, for ten minutes before fluffing.

Serving ideas

As a side

Serve it next to grilled chicken, köfte, fish or roasted vegetables, in place of rice. A spoon of yoghurt and a pinch of pul biber on top make it a light meal on its own.

Cold, as a salad

Let the cooked grains cool, then make a grain salad with chopped tomato, cucumber, spring onion, parsley and mint. Dress with lemon juice, olive oil and a little pomegranate molasses. It keeps well in the fridge and travels well in a lunchbox.

Other ideas

• Stuff peppers or tomatoes with it before baking.
• Stir into a vegetable soup for extra body.
• Top with a fried egg and sautéed spinach for brunch.
• Mix with roasted squash, feta and pumpkin seeds.

Why choose bulgur with quinoa

Some people want a change from white rice or pasta during the week. This blend cooks in a similar time to bulgur pilaf and brings a different texture to the plate. The 250 g pack serves roughly two to three people as a side, depending on appetite, so you can try it without committing to a large bag.

Storage

Keep the pack in a cool, dry cupboard. After opening, fold the top tightly or move the grains into an airtight jar. Cooked bulgur and quinoa keeps in the fridge for two to three days.

Order Yayla Legurme online

Robin Food delivers across the UK, with same-day delivery available in many London areas. Try the classic Yayla Legurme Coarse Bulgur, or a pilaf mix such as Duru Bulgur with Vermicelli. For the salad dressing, add Öncü Pomegranate Sauce.