Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!. This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small If you're looking for a super easy but incredible salad, this lentil quinoa salad is it. Super healthy and perfect for picnics or a warm summer day.

Drain through a strainer and squeeze out the water. Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. This lentil and bulgur salad with a very flavorful dressing is substantial enough to serve as a main dish. You can Have 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!

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

Lentil and Bulgur Salad. this link is to an external site that may or may not meet accessibility guidelines. Lentil-Mushroom Meatballs. <p>Lentils and mushrooms combine in these dainty in size, robust in flavour, umami-bomb veggie balls. <p>Vegetarians and vegans need to pay particular attention to their iron levels when meat isn't on Enjoy this as a packable, super-healthy, vegan lunch at work. Quinoa, a protein-rich seed, makes a great substitute for rice or couscous, from Good Food Magazine. It is a filling weeknight vegan meal.

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

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..
If using a pressure cooker, cook for 10-12 mins on med-high heat..
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..
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..
While lentils and bulgur cook, finely dice tomato and onion. Set aside..
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..
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..

The bulgur tasted amazing with a side of baked salmon. You can swap the salmon for any protein you prefer, such as tofu, chickpeas, or chicken. It was delicious and super filling. The best vegan lentil meatloaf recipe made with lentils, quinoa, mushrooms, and walnuts, topped with a healthy tomato and maple syrup glaze. One of my favorite things to do in the world: take a somewhat "unhealthy" Italian favorite and give it a complete makeover.