Cracked wheat and quinoa are two substitutes for bulgur. Cooks can use the same amounts of these substitutes in place of bulgur for any recipe.
Like bulgur, cracked wheat expands when cooked, so it adds bulk and fiber to a prepared dish. Because bulgur and cracked wheat derive from wheat berries, using cracked wheat as a substitute for bulgur generally does not change the texture or flavor of a prepared dish.
On the other hand, quinoa is a seed with a soft, grain-like consistency. Its texture is similar to bulgur, but its taste is milder and more similar to rice than wheat.
