Saffron Bulgur with Summery Vegetables

Bring the veggie broth to a boil and add the bulgur. Stir to combine and add the saffron. Cook 10 minutes then remove from heat.

Heat the oil in a medium skillet over medium. Add the onion, garlic and chile pepper and cook about 5 minutes, until softening. Add the bell pepper, zucchini, cherry tomatoes and the lemon juice. Cook another 10 minutes, then toss in half of the cilantro. Go ahead and add the arugula at this point. Season with salt and pepper, and stir in half the goat cheese. (I KNOW.) Add the veggie mixture to the bulgur and stir to combine.

Serve with remaining cilantro, goat cheese and toasted sunflower seeds. Salt and pepper to taste. Wawndaful!