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

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!. A healthy bulgur wheat salad with lots of parsley, tomatoes and scallions dressed simply with freshly squeezed lemon juice, a pinch of sea salt and black Bulgur is a grain while couscous is a small globe shaped pasta made from durum wheat semolina mixed with water. 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.

This Lentil Quinoa Loaf with a Spicy Ketchup glaze is nut-free, vegan and can be made gluten-free. Used bulgur instead of quinoa because that's what I had; turned out great! Quinoa salad is surprisingly tasty and healthy! You can 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. It's 1 cup of mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs).
2. You need 1 cup of bulgur OR.
3. It's 1 1/3 cup of quinoa.
4. You need 1 tsp of vegetable oil, optional.
5. It's 1 tbsp of bouillon powder (1/2 cube), optional.
6. You need 2 medium of tomatoes, ripe but firm.
7. Prepare 1 medium of onion.
8. It's 1 of salt and pepper to taste.

It's fairly quick to make, can easily serve a large group of people Here are a few of my favorite ways to prepare a healthy quinoa salad. All of these recipes are vegetarian and Middle Eastern tabouli salads are traditionally prepared with bulgur wheat, but. Delicious vegan and easily gluten free Thai quinoa salad with a perfect crunch. Perfect for meal prep lunches, picnics or parties.

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

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..

More details will be announced this Sunday on the blog, so be sure to check back in! 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. This VEGAN QUINOA SALAD is my favorite packed lunch, loaded with plant-based protein. Despite it's reputation as a "super grain," quinoa is not technically a grain, it's a seed.