How to Make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! in 27 Minutes for Beginners

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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 enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I’ve loved my entire life. They’re nice and they look fantastic.

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.

To begin with this recipe, we must prepare a few components. You can have lentil and bulgur/quinoa salad - super healthy and vegan! using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:

1. Make ready 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
2. Get 1 cup bulgur OR
3. Prepare 1 1/3 cup quinoa
4. Take 1 tsp vegetable oil, optional
5. Make ready 1 tbsp bouillon powder (1/2 cube), optional
6. Get 2 medium tomatoes, ripe but firm
7. Get 1 medium onion
8. Take 1 salt and pepper to taste

It's a small little cafe on the corner of. 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.

Instructions to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:

1. 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.
2. If using a pressure cooker, cook for 10-12 mins on med-high heat.
3. 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.
4. 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.
5. While lentils and bulgur cook, finely dice tomato and onion. Set aside.
6. 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.
7. 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.

Lentil and Bulgur Salad. this link is to an external site that may or may not meet accessibility guidelines. Lentil-Mushroom Meatballs. <p>Lentils and mushrooms combine in these dainty in size, robust in flavour, umami-bomb veggie balls. <p>Vegetarians and vegans need to pay particular attention to their iron levels when meat isn't on Enjoy this as a packable, super-healthy, vegan lunch at work. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Vegan Food Blog with Healthy and Flavorful Vegan Recipes. This Lentil Quinoa Loaf with a Spicy Ketchup glaze is nut-free, vegan and can be made gluten-free.

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