Simple Way to Prepare Speedy Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something that I’ve loved my whole life.

To get started 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 it.

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

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

Steps 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.

So that is going to wrap it up for this exceptional food lentil and bulgur/quinoa salad - super healthy and vegan! recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!