Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular 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 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Make ready 1 cup bulgur OR
- Get 1 1/3 cup quinoa
- Get 1 tsp vegetable oil, optional
- Get 1 tbsp bouillon powder (1/2 cube), optional
- Take 2 medium tomatoes, ripe but firm
- Make ready 1 medium onion
- Prepare 1 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.
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