This recipe was inspired by a small salad that I find in my organic store. I love it as much as by its taste crisp and melting different ingredients.

I therefore propose a version can be simplified this salad but good.

4 people : 
1 bulgur mixture of glass and dried quinoa (20 cl or 120 to 150 g) 
a small piece of shallot 
200 g of whole cooked chestnuts jar 
75 g hazelnuts 
parsley 
2 tablespoons cider vinegar 
1 tablespoon olive oil 
salt, pepper

Cook the grains according to the instructions (12 minutes for mine) Drain and cool. 
Chop finely the shallot. Coarsely crushed hazelnuts. 
In a bowl put the seeds, shallot, finely chopped parsley, hazelnut pieces. Add the chopped chestnuts. Add the vinegar, oil, salt and pepper.

Stir gently to avoid crushing the chestnuts. 
Serve chilled.

I love this salad ... we can dispense with the shallot without worry. We can use another dressing but I pierces the cider vinegar is well suited (I tried with Melfor I found it bland)