QUINOA and LENTILS Recipe

20 mins
Serves 4
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Directions

  1. 1Wash and soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Drain, rinse and transfer to a pot. Add salt and water.
  2. 2Wash and soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Drain, rinse and transfer to a pot. Add salt and water.
  3. 3Wash and soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Drain, rinse and transfer to a pot. Add salt and water.
  4. 4Cook over medium-high heat, bring to a boil, then reduce heat to medium-low and cook for 4 minutes until lentils are cooked but hold their shape. Strain and let cool.
  5. 5Cook over medium-high heat, bring to a boil, then reduce heat to medium-low and cook for 4 minutes until lentils are cooked but hold their shape. Strain and let cool.
  6. 6Cook over medium-high heat, bring to a boil, then reduce heat to medium-low and cook for 4 minutes until lentils are cooked but hold their shape. Strain and let cool.
  7. 7Once lentils have cooled, add lemon juice and olive oil and mix. Marinate while preparing the rest.
  8. 8Once lentils have cooled, add lemon juice and olive oil and mix. Marinate while preparing the rest.
  9. 9Once lentils have cooled, add lemon juice and olive oil and mix. Marinate while preparing the rest.
  10. 10Thoroughly wash 1 cup of quinoa until the water runs clear, soak for 30 minutes, then drain.
  11. 11Thoroughly wash 1 cup of quinoa until the water runs clear, soak for 30 minutes, then drain.
  12. 12Thoroughly wash 1 cup of quinoa until the water runs clear, soak for 30 minutes, then drain.
  13. 13In a heated pan, add olive oil, chopped onions, carrots, and 1/4 tsp salt. Fry until slightly browned.
  14. 14In a heated pan, add olive oil, chopped onions, carrots, and 1/4 tsp salt. Fry until slightly browned.
  15. 15In a heated pan, add olive oil, chopped onions, carrots, and 1/4 tsp salt. Fry until slightly browned.
  16. 16Add garlic to the pan and fry for 30 seconds.
  17. 17Add garlic to the pan and fry for 30 seconds.
  18. 18Add garlic to the pan and fry for 30 seconds.
  19. 19Reduce heat to low, add tomato paste, paprika, cumin, and cayenne pepper (optional). Fry for 1-2 minutes.
  20. 20Reduce heat to low, add tomato paste, paprika, cumin, and cayenne pepper (optional). Fry for 1-2 minutes.
  21. 21Reduce heat to low, add tomato paste, paprika, cumin, and cayenne pepper (optional). Fry for 1-2 minutes.
  22. 22Add quinoa, salt, and vegetable broth. Bring to a vigorous boil, then reduce heat to low and cook for 15-20 minutes until quinoa is cooked.
  23. 23Add quinoa, salt, and vegetable broth. Bring to a vigorous boil, then reduce heat to low and cook for 15-20 minutes until quinoa is cooked.
  24. 24Add quinoa, salt, and vegetable broth. Bring to a vigorous boil, then reduce heat to low and cook for 15-20 minutes until quinoa is cooked.
  25. 25Once quinoa is cooked, turn off the heat and add cooked lentils, ground black pepper, red onions, parsley, and mint.
  26. 26Once quinoa is cooked, turn off the heat and add cooked lentils, ground black pepper, red onions, parsley, and mint.
  27. 27Once quinoa is cooked, turn off the heat and add cooked lentils, ground black pepper, red onions, parsley, and mint.
  28. 28Mix well, cover and let rest for 3-4 minutes.
  29. 29Mix well, cover and let rest for 3-4 minutes.
  30. 30Mix well, cover and let rest for 3-4 minutes.

Ingredients

  • 0.5 Cup GREEN Lentils
  • 0.5 Cup GREEN Lentils
  • 0.5 Cup GREEN Lentils
  • 1 Teaspoon Salt
  • 1 Teaspoon Salt
  • 1 Teaspoon Salt
  • 2 Cups Water
  • 2 Cups Water
  • 2 Cups Water
  • 1.5 Tablespoon Lemon juice
  • 1.5 Tablespoon Lemon juice
  • 1.5 Tablespoon Lemon juice
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Olive Oil
  • 1 Cup Quinoa
  • 1 Cup Quinoa
  • 1 Cup Quinoa
  • 3 Tablespoon Olive Oil
  • 3 Tablespoon Olive Oil
  • 3 Tablespoon Olive Oil
  • 1 Cup Onion
  • 1 Cup Onion
  • 1 Cup Onion
  • 1.5 Cup Carrots
  • 1.5 Cup Carrots
  • 1.5 Cup Carrots
  • 1 Tablespoon Garlic
  • 1 Tablespoon Garlic
  • 1 Tablespoon Garlic
  • 3 Tablespoon Tomato paste
  • 3 Tablespoon Tomato paste
  • 3 Tablespoon Tomato paste
  • 1.5 Teaspoon Paprika
  • 1.5 Teaspoon Paprika
  • 1.5 Teaspoon Paprika
  • 1.5 Teaspoon Ground Cumin
  • 1.5 Teaspoon Ground Cumin
  • 1.5 Teaspoon Ground Cumin
  • 0.25 Teaspoon Cayenne Pepper
  • 0.25 Teaspoon Cayenne Pepper
  • 0.25 Teaspoon Cayenne Pepper
  • 1.25 Teaspoon Salt
  • 1.25 Teaspoon Salt
  • 1.25 Teaspoon Salt
  • 1.5 Cup Vegetable Broth
  • 1.5 Cup Vegetable Broth
  • 1.5 Cup Vegetable Broth
  • 0.5 Cup Red Onion
  • 0.5 Cup Red Onion
  • 0.5 Cup Red Onion
  • 0.5 Cup Parsley
  • 0.5 Cup Parsley
  • 0.5 Cup Parsley
  • 0.25 Cup Mint
  • 0.25 Cup Mint
  • 0.25 Cup Mint
  • 0.5 Teaspoon Ground Black Pepper
  • 0.5 Teaspoon Ground Black Pepper
  • 0.5 Teaspoon Ground Black Pepper

Equipment

PotWide PanStrainerKnifeCutting Board

Tips

  • Thoroughly wash the quinoa a few times until the water runs clear.
  • Adding salt to onion and carrots helps them cook faster.
  • Reduce the heat to low before adding spices and tomato paste to prevent burning.
  • Don't let the quinoa get mushy. Adjust cooking time according to stove heat.
  • Cooking time of lentils depends on quality. Adjust accordingly.
  • Don't let the lentils get mushy. Adjust cooking time according to stove heat