Bulgar wheat, quinoa and barley with courgette

4 servings Prep: 20 mins, Cooking: 15 mins
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Healthy does not have to be boring. Indulge in a bulgar wheat, quinoa and barley with courgette salad. The perfect side to any meal. PARTNER CONTENT with Knorr.

By Food24 October 09 2019
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Ingredients (12)

200 g bulgar wheat — uncooked
30 g quinoa
70 g barley — uncooked
1 x 400 g chickpeas — tinned, drained
2 onion — chopped
5 courgettes — cubed
10 ml fresh ginger — peeled and finely grated
2 garlic — cloves, crushed
125 ml water
1 knorr vegetable stock pot
1 fresh parsley — chopped
1 fresh coriander — chopped
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Cook the bulgur wheat, quinoa and barley separately, according to the instructions on the packets. Drain, cool under running water, stir in the chickpeas and set aside in a large bowl.

Heat the olive oil in a pan and gently fry the onion for 7 minutes, or until soft. Add the baby marrows and cook for 4 minutes, or until just tender.

Stir in the ginger and garlic and cook for one more minute. Add the water and the KNORR Vegetable Stock Pot, and cook, stirring, until the contents of the stock pot have dissolved.

Tip the vegetables into the bowl containing the grains and chickpeas, add the chopped parsley and coriander, toss gently together and season to taste.

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