Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
- Get mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Get bulgur OR
- Prepare quinoa
- Take vegetable oil, optional
- Make ready bouillon powder (1/2 cube), optional
- Make ready tomatoes, ripe but firm
- Make ready onion
- Take salt and pepper to taste
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.
So that’s going to wrap it up with this special food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
