Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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!:
- Prepare 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
- Prepare 1 tsp vegetable oil, optional
- Take 1 tbsp bouillon powder (1/2 cube), optional
- Make ready 2 medium tomatoes, ripe but firm
- Get 1 medium onion
- Get 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!
So that’s going to wrap it up with this exceptional food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
