Easiest Way to Prepare Any-night-of-the-week Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! has become the favorite food menus that are increasingly being sought by many people throughout the internet. Should you be the one that is looking to get the recipe information, then right here is the right website page. We convey the steps to how cooking along with the ingredients needed. Do not forget to also display related videos as additional information.

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. This Lentil-Quinoa Salad is the antidote—make a large batch and keep the leftovers in the fridge for a few days.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

To begin with this recipe, we have to prepare a few ingredients. You could cook Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

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

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..

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