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Before you jump to Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan! recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
For the most part, people have been trained to believe that “comfort” foods are not good for the body and should be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Otherwise, comfort foods could be extremely nourishing and good for you. There are several foods that really can improve your moods when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.
Green tea is truly good for your mood. You just knew green tea had to be mentioned, right? Green tea is rich in a particular amino acid referred to as L-theanine. Studies have shown that this amino acid essentially induces brain waves. This helps sharpen your mental energy while at the same time relaxing the rest of your body. You knew that green tea helps you be healthier. Now you know that green tea can improve your mood too!
You can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try a few of these tips instead.
We hope you got benefit from reading it, now let’s go back to lentil and bulgur/quinoa salad - super healthy and vegan! recipe. You can have lentil and bulgur/quinoa salad - super healthy and vegan! using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
- You need 1 cup mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs)
- Take 1 cup bulgur OR
- Get 1 1/3 cup quinoa
- Get 1 tsp vegetable oil, optional
- You need 1 tbsp bouillon powder (1/2 cube), optional
- You need 2 medium tomatoes, ripe but firm
- Take 1 medium onion
- Provide 1 salt and pepper to taste
Steps to make Lentil and Bulgur/Quinoa Salad - Super Healthy and Vegan!:
- 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.
Crunchy Thai Quinoa Salad features a rainbow mix of crisp and crunchy veggies tossed with a creamy almond dressing for a healthy vegan lunch. It is a filling weeknight vegan meal. 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.
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