Lentil and Bulgur/Quinoa Salad – Super Healthy and Vegan!. GREEN LENTIL AND QUINOA PILAF In this episode, I'd like to share with you a vegetarian and gluten free recipe that is so easy to make. The best lentils for this hearty salad are French green lentils or black beluga lentils They're more likely to stay intact while cooking than brown lentils. Drain through a strainer and squeeze out the water.

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. Lentil and Bulgur Salad. this link is to an external site that may or may not meet accessibility guidelines. You can cook Lentil and Bulgur/Quinoa Salad – Super Healthy and Vegan! using 8 ingredients and 7 steps. Here is how you achieve it.

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. You need 1 1/3 cup of quinoa.
4. It’s 1 tsp of vegetable oil, optional.
5. Prepare 1 tbsp of bouillon powder (1/2 cube), optional.
6. It’s 2 medium of tomatoes, ripe but firm.
7. It’s 1 medium of onion.
8. You need 1 of salt and pepper to taste.

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. Quinoa, a protein-rich seed, makes a great substitute for rice or couscous, from Good Food Magazine. Making this quinoa salad is super easy, requiring only a few steps. For the full printable recipe, see the bottom of this post.

Lentil and Bulgur/Quinoa Salad – Super Healthy and Vegan! step by step

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..

Crunchy Thai Quinoa Salad features a rainbow mix of crisp and crunchy veggies tossed with a creamy almond dressing for a healthy vegan lunch. It is a filling weeknight vegan meal. The bulgur tasted amazing with a side of baked salmon. You can swap the salmon for any protein you prefer, such as tofu, chickpeas, or chicken. It was delicious and super filling.