There has been much said about the food blogger debate recently, and Jeanne”s recent post struck a chord with me. Blogging is personal and everyone has a different set of motives for blogging, and what they choose to blog about. Her comments about community were very true and something that I completely agree with. I count people whom I have met through blogging as amongst my best friends (there are too many to mention, and I hesitate to link to them as I would hate to forget anyone). There are others who I have yet to meet, and together we have celebrated, mourned, laughed and cried.
One of the many fantastic things about food blogging are the (virtual) events. Someone sets a challenge and bloggers all over the world take it up, usually cooking something to a theme. In the first years of my blog (pre twitter), this was how bloggers interacted. Events are something that I have been neglecting recently, which is a huge shame, and something that I intend to put right. I have put a list in my diary and have a plan in place to take part in more of them. For a comprehensive and up to date list have a look at the Food Blog Diary.
No Croutons Required, was started in February 2008, by Jac of Tinned Tomatoes and Lisa of Lisa”s Kitchen; each month the challenge is to make a (vegetarian) soup or salad to the current month’s theme – which this time is chilli.
I made a simple bulgar (bulgur) wheat and quinoa salad using a bulgar and red & white quinoa mix from the new Waitrose Love Life range. I often use both bulgar and quinoa, both are delicious, quick & easy to prepare as well as being good for you. A finely chopped red chilli and a good glug of chilli sauce gave both a warming kick and some sweetness, both which pair well with the saltiness of the feta. Ingredients are approximate. Use what you have. Leftovers will make a great packed lunch.
Quinoa, Bulgar, Feta & Chilli Salad
- 60 g (1/3 cup) quinoa I used a mix of red and white
- 60 g (1/3 cup) bulgar wheat
- 90 g (½ cup) sweetcorn
- ½ red chilli seeds removed and finely chopped
- 1 tbs sweet chilli sauce
- Juice half a lemon
- Glug of good olive oil
- 100 g ½ block Feta cheese – crumbled
- Handful cherry tomatoes - quartered
- Salt & Pepper to taste
Bring a pan of water to the boil, add the bulgar and quinoa and simmer for about 12 minutes until tender. Strain into a sieve, rinse and allow to drain.
Add to a serving bowl with the other ingredients, mix well. Season to taste.
Click here for a printable recipe.
There is still time to enter this month’s Breakfast Club! The theme is cereal!