Easiest Way to Make Super Quick Homemade Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lentil and bulgur/quinoa salad - super healthy and vegan!. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. 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. Take 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
2. Get 1 cup bulgur OR
3. Prepare 1 1/3 cup quinoa
4. Prepare 1 tsp vegetable oil, optional
5. Make ready 1 tbsp bouillon powder (1/2 cube), optional
6. Make ready 2 medium tomatoes, ripe but firm
7. Take 1 medium onion
8. Get 1 salt and pepper to taste

Instructions 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.

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