Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. Lightly mix the bulgur, turn heat off, cover well and let stand for ten minutes.
Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
- Take 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Prepare 1 cup bulgur OR
- Make ready 1 1/3 cup quinoa
- Make ready 1 tsp vegetable oil, optional
- Get 1 tbsp bouillon powder (1/2 cube), optional
- Get 2 medium tomatoes, ripe but firm
- Take 1 medium onion
- Prepare 1 salt and pepper to taste
Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. These vegan red lentil quinoa bowls are full of nutrition and perfect for meal prep. They feature red lentils, quinoa, roasted squash and carrots, broccoli and lemon tahini sauce for a.
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.
Discover delicious plant-based lunch ideas that are super healthy too, from flavour-packed salads and wraps to soups and pasta dishes.. Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue. Prepare and dice the white onion, garlic and parsley. To provide you with some easy and delicious vegan quinoa recipes, I teamed up with some fellow food bloggers. We got you covered with quinoa one pot meals, quinoa salad, quinoa soup, quinoa breakfasts, and so much more!
So that’s going to wrap it up with this exceptional food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
