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

Name: How to cook Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

EsteeA

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

I improvised this one day for my one year old. He loved it so much it has become a dinner staple! Both the bulgur and quinoa versions work great. Feel free to try other combinations and please write about them in the comments!

Ingredient

Food ration :

8 servings

Cooking time :

40 mins

1 cup

mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)

1 cup

bulgur OR

1 1/3 cup

quinoa

1 tsp

vegetable oil, optional

1 tbsp

bouillon powder (1/2 cube), optional

2 medium

tomatoes, ripe but firm

1 medium

onion

salt and pepper to taste

Cooking instructions

* Step 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.

* Step 2

If using a pressure cooker, cook for 10-12 mins on med-high heat.

* Step 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.

* Step 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.

* Step 5

While lentils and bulgur cook, finely dice tomato and onion. Set aside.

* Step 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.

* Step 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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