Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make 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 little bit tasty. This will be really delicious.
This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small If you're looking for a super easy but incredible salad, this lentil quinoa salad is it. Super healthy and perfect for picnics or a warm summer day.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I have loved my entire life.
To get started 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!:
- Take 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
- Get 1 tsp vegetable oil, optional
- Get 1 tbsp bouillon powder (1/2 cube), optional
- Get 2 medium tomatoes, ripe but firm
- Get 1 medium onion
- Take 1 salt and pepper to taste
Drain and wash the lentils and place them in a pot. Bring the lentils to a boil over medium heat, cover and cook until lentils are tender but still hold their shape. This lentil and bulgur salad with a very flavorful dressing is substantial enough to serve as a main dish. Lentil and Bulgur Salad. this link is to an external site that may or may not meet accessibility guidelines.
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.
Making this quinoa salad is super easy, requiring only a few steps. For the full printable recipe, see the bottom of this post. Crunchy Thai Quinoa Salad features a rainbow mix of crisp and crunchy veggies tossed with a creamy almond dressing for a healthy vegan lunch. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Quinoa is not only super delicious, it's also incredibly good for you!
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