Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. It is one of my favorites food recipes.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. 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 get started with this particular recipe, we have to first prepare a few components. You can cook lentil and bulgur/quinoa salad - super healthy and vegan! using 8 ingredients and 7 steps. Here is how you cook 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)
- Get 1 cup bulgur OR
- Prepare 1 1/3 cup quinoa
- Get 1 tsp vegetable oil, optional
- Take 1 tbsp bouillon powder (1/2 cube), optional
- Get 2 medium tomatoes, ripe but firm
- Get 1 medium onion
- Prepare 1 salt and pepper to taste
Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Drain through a strainer and squeeze out the water. Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Put the lentils, garlic and bay leaves in a saucepan over a medium heat.
Instructions 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.
Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Put the lentils, garlic and bay leaves in a saucepan over a medium heat. Cover with plenty of cold water and bring it to the boil. Made with kale and green beans, then tossed in a vegan creamy cilantro-lime dressing. It's easy, healthy and just delicious!
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