Recipe: Appetizing Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

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. 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.

I hope you like these vegan quinoa. 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. You can cook Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! using 8 ingredients and 7 steps. Here is how you cook that.

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

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

Used bulgur instead of quinoa because that's what I had; turned out great! The Best Vegan Lentil Salad Recipes on Yummly Warm Lentil Salad With Smoked Tofu [vegan], Lentil Walnut Vegan Taco Salad In A Crispy Tortilla Bowl, Roasted Cauliflower And Lentil Salad With Red Pepper Sauce. This simple vegetarian, vegan, and gluten-free quinoa salad recipe is tasty, low in calories and an excellent source of protein as a side or main meal.

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..

This quinoa salad made with cucumber, bell peppers, broccoli, and tomatoes gets a hint of brightness from a lemon-garlic vinaigrette. Arugula Lentil Salad with easy to find ingredients. It's simple, tasty, vegan and really healthy! When Howie first told me he'd just tried an awesome new recipe I fully believed him - but my heart sank when he told me it was an Arugula Lentil Salad. Not because it's a salad - we've made some wicked ones.