Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. It is 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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 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)
- Make ready 1 cup bulgur OR
- Prepare 1 1/3 cup quinoa
- Take 1 tsp vegetable oil, optional
- Prepare 1 tbsp bouillon powder (1/2 cube), optional
- Prepare 2 medium tomatoes, ripe but firm
- Make ready 1 medium onion
- Make ready 1 salt and pepper 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. 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.
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. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. The best vegan lentil meatloaf recipe made with lentils, quinoa, mushrooms, and walnuts, topped with a healthy tomato and maple syrup glaze. One of my favorite things to do in the world: take a somewhat "unhealthy" Italian favorite and give it a complete makeover.
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