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Bulghur Wheat and Quinoa Pilaf

15 mins
Serves 4-6
Savoury pancakes

This is a tasty side dish for any meal. Bulghur is a wheat-based staple of Middle Eastern and Mediterranean cuisine. Quinoa and bulghur wheat have higher protein and fibre content than rice.


  • 1 cup dry bulghur wheat
  • 1 cup dry quinoa
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 4 cups vegetable stock
  • 1/4 cup finely chopped fresh parsley
  • 1 tsp crushed dried rosemary or dried thyme or oregano
  • Several diced olives (optional)
  • 2 tomatoes chopped (optional)
  • Salt to taste


  1. Place bulghur and quinoa in a dry heavy skillet (such as cast-iron), stir-fry pan, or wok over high heat and cook, stirring constantly, until the grain smells toasty.
  2. Remove from heat immediately and set aside.
  3. Steam-fry onion and celery using a small amount of water in a large saucepan with a tight lid until onion begins to soften.
  4. Add broth, bulghur, quinoa, parsley, and rosemary, thyme, or oregano.
  5. Let stand for 5 minutes. Add optional extras. Fluff with a fork and season with salt.