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

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Lentil and Bulgur/Quinoa Salad – Super Healthy and Vegan!. Lightly mix the bulgur, turn heat off, cover well and let stand for ten. 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. Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! Roasted New Potato Salad with Lentils – Occasionally Eggs. The majority of us probably agree that potatoes in Paired with lentils and spinach and other goodness? Put the lentils, garlic and bay leaves in a saucepan over a medium heat. 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 of mixed lentils (black, green, brown, yellow – not red), soaked (30 min – 4 hrs).
  2. Prepare of bulgur OR.
  3. It’s of quinoa.
  4. It’s of vegetable oil, optional.
  5. You need of bouillon powder (1/2 cube), optional.
  6. It’s of tomatoes, ripe but firm.
  7. It’s of onion.
  8. You need of salt and pepper to taste.

Drain the bulgur in a colander, then transfer to a clean tea towel, wrap it up and squeeze tightly to get rid of excess water. You can also boil the quinoa and bulgur. These vegan lentil meatballs are a Turkish classic and are so easy to make. You can serve these with lettuce as appetizers or a light lunch!

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..

Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs. Turkish recipes are very versatile and use fresh and healthy ingredients. This vegan quinoa and mango salad recipes was so delicious, I really loved the contrast of flavor with the sweetness of the mango and the lime juice and. Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper The salad sort of reminds me of tabouleh, an herbed Lebanese salad with tomatoes and bulgur. I just bought all the ingredients, and plan to add some vegan feta.

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