Hello everybody, I hope you are having an incredible day today. Today, we’re going 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 will be really delicious.
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. To begin with this recipe, we must first prepare a few ingredients. Here is how you can achieve that.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I have loved my whole life.
To get started with this 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!:
- Make ready 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Get 1 cup bulgur OR
- Make ready 1 1⁄3 cup quinoa
- Take 1 tsp vegetable oil, optional
- Take 1 tbsp bouillon powder (1⁄2 cube), optional
- Prepare 2 medium tomatoes, ripe but firm
- Prepare 1 medium onion
- Get 1 salt and pepper to taste
It's an easy and nutritious vegetarian and gluten-free salad that you can enjoy for lunch or dinner. This quinoa lentil salad is a great way to ensure you're meeting your fiber needs! It's packed with fiber from the lentils, quinoa, kale, and bell pepper. I wanted to post something this week that I think we all really need to try and shift our focus to more vegetarian eating/lifestyle.
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.
It's packed with fiber from the lentils, quinoa, kale, and bell pepper. I wanted to post something this week that I think we all really need to try and shift our focus to more vegetarian eating/lifestyle. So all of you that bark vegetarians don't get enough protein, look no further than this Quinoa Lentil Salad. Put the quinoa in a sieve and rinse in cold water. To provide you with some easy and delicious vegan quinoa recipes, I teamed up with some fellow food bloggers.
So that’s going to wrap this up with this special food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
