Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something which I have loved my whole life. They are nice and they look wonderful.

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.

To begin with this recipe, we must 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 that.

The ingredients needed to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
  1. Get 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
  2. Get 1 cup bulgur OR
  3. Make ready 1 1⁄3 cup quinoa
  4. Get 1 tsp vegetable oil, optional
  5. Prepare 1 tbsp bouillon powder (1⁄2 cube), optional
  6. Take 2 medium tomatoes, ripe but firm
  7. Make ready 1 medium onion
  8. Take 1 salt and pepper to taste

This easy Lentil Quinoa Salad combines hearty lentils and quinoa tossed with a flavorful garlic-Dijon vinaigrette. In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. To assemble the salad: In a.

Steps to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
  1. 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.
  2. If using a pressure cooker, cook for 10-12 mins on med-high heat.
  3. 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.
  4. 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.
  5. While lentils and bulgur cook, finely dice tomato and onion. Set aside.
  6. 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.
  7. 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.

Add the garlic powder, lime zest, and salt, and pepper, to taste. To assemble the salad: In a. The only tricky thing is that lentils and quinoa don't cook at the same time. So what I tend to do is cook the lentils first and then add a splash of liquid and the quinoa towards the end. 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 for this special food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more 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!