Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
For bulgur: place in small pot and add oil and bouillon if using. Pour boiling water over bulgur, place on stove and bring to a boil. Lightly mix the bulgur, turn heat off, cover well and let stand for ten minutes.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have lentil and bulgur/quinoa salad - super healthy and vegan! using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
- Take mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Take bulgur OR
- Prepare quinoa
- Take vegetable oil, optional
- Prepare bouillon powder (1/2 cube), optional
- Take tomatoes, ripe but firm
- Take onion
- Take salt and pepper to taste
Prepare and dice the white onion, garlic and parsley. To provide you with some easy and delicious vegan quinoa recipes, I teamed up with some fellow food bloggers. We got you covered with quinoa one pot meals, quinoa salad, quinoa soup, quinoa breakfasts, and so much more! Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue.
Steps to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
- Drain lentils and place in pot with 3 1/2 cups of water, no seasoning. Bring to a boil, cover pot almost completely and simmer for 35-40 mins, until lentils are soft but still hold their shape.
- If using a pressure cooker, cook for 10-12 mins on med-high heat.
- Boil 3 cups of water. For bulgur: place in small pot and add oil and bouillon if using. Pour boiling water over bulgur, place on stove and bring to a boil. Let boil for 30 seconds. Lightly mix the bulgur, turn heat off, cover well and let stand for ten minutes.
- For quinoa: place in pot, add oil and bouillon if using. Pour boiling water over quinoa, place on med-high heat and bring to a boil. Cook uncovered at a soft rolling boil for 10-15 minutes, until soft and chewy.
- While lentils and bulgur cook, finely dice tomato and onion. Set aside.
- When lentils are cooked, rinse in a colander/sieve, and once water runs clear, set aside for 2 minutes to let the water drain out. Do the same with the bulgur/quinoa, using less water and rinsing gently.
- In a large bowl combine all prepared ingredients. Add salt and pepper and mix well. You can eat straight away, though the salad tastes best if allowed to rest in the fridge first for an hour or two.
Arugula, White Bean and Grilled Potato Salad. Think of this one as a hearty main salad. It's got quinoa, grilled potatoes, beans, arugula and the yummiest balsamic dressing. Here's my vegan and gluten-free version of the classic niçoise salad. This version is just as, if not better, than the.
So that’s going to wrap it up with this special food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
