Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
GREEN LENTIL AND QUINOA PILAF In this episode, I'd like to share with you a vegetarian and gluten free recipe that is so easy to make. Lentils are super versatile, packed with protein and nutrients, and extremely delicious. Red lentils, green lentils, and brown lentils - I love them all!
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have 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!:
- Get 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Make ready 1 cup bulgur OR
- Take 1 1/3 cup quinoa
- Prepare 1 tsp vegetable oil, optional
- Prepare 1 tbsp bouillon powder (1/2 cube), optional
- Prepare 2 medium tomatoes, ripe but firm
- Take 1 medium onion
- Prepare 1 salt and pepper to taste
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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.
This Lentil Quinoa Loaf with a Spicy Ketchup glaze is nut-free, vegan and can be made gluten-free. Used bulgur instead of quinoa because that's what I had; turned out great! This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils A fresh and zesty salad of quinoa, lentils and tomatoes with a simple lemon and oil dressing. If you're looking for a super quick and healthy meal, try using one of these canned lentil recipes: lentil salad orlentil. Quinoa - If you don't like quinoa o can't find it, feel free to use rice, buckwheat or any other grain instead.
So that’s going to wrap it up for this exceptional food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
