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

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!. 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. Lightly mix the bulgur, turn heat off, cover well and let stand for ten minutes.

I have to say, tacos have been on major repeat in our house lately. Heat the oil over medium heat in a large Dutch oven or cast iron pot. Red Lentil and Bulgur Spread (Kibbe) Hummus isn't the only bean-based dip that's easy to make at home -- this red-lentil based spread is a vegetarian version of kibbe, a Lebanese dish that takes many forms, but always involves bulgur wheat and a mix of delicious spices. You can have Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! using 8 ingredients and 7 steps. Here is how you achieve it.

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

1. You need 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. It's 1 tsp of vegetable oil, optional.
5. It's 1 tbsp of bouillon powder (1/2 cube), optional.
6. Prepare 2 medium of tomatoes, ripe but firm.
7. You need 1 medium of onion.
8. Prepare 1 of salt and pepper to taste.

Stir the greens in, then add the coconut milk and lime juice. Think of this one as a hearty main salad. It's got quinoa, grilled potatoes, beans, arugula and the yummiest balsamic dressing. Here's my vegan and gluten-free version of the classic niçoise salad.

Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! step by 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..
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..

This version is just as, if not better, than the traditional. Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Super fine is perfect for salads and breakfast bowls. Oh yes, you can substitute bulgur for oats or quinoa and make a yummy Warm Bulgur Breakfast Bowl for chilly mornings. Coarse bulgur is perfect to make pilaf and soups.