Quinoa and Lentils Recipe- Asian Special

Quinoa and Lentils is a nourishing Asian-style grain bowl combining nutty quinoa with tender lentils, flavored with garlic, fresh ginger, scallions, and a splash of soy sauce. Enhanced by sesame oil and a hint of chili for warmth, this dish delivers a satisfying balance of texture and taste. Whether served warm or chilled, it’s perfect for a quick lunch, meal prep, or as a wholesome side. Rich in protein, fiber, and vibrant flavors, this recipe brings comfort and health together in every spoonful.

  • Prep Time5 min
  • Cook Time25 min
  • Total Time30 min

Quinoa and Lentils Ingredients:

  • 1 cup quinoa
  • 1 cup green or brown lentils
  • 4 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley or cilantro, chopped (optional)
  • Lemon wedges for serving (optional)

Prepare the Lentils:

1

Rinse the lentils under cold water. In a medium pot, combine lentils and 2 cups of broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender but not mushy. Drain and set aside.

Cook the Quinoa:

2

Rinse the quinoa under cold water. In a separate pot, combine quinoa with 2 cups of broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

Sauté Vegetables:

3

In a large skillet or pan, heat olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.

4

Stir in the garlic, carrot, and bell pepper. Cook for another 5-7 minutes until vegetables are tender.

Combine Ingredients:

5

Add the cooked lentils and quinoa to the skillet with the vegetables.

6

Stir in cumin, smoked paprika, turmeric, salt, and black pepper. Mix well and cook for another 2-3 minutes to let the flavors meld together.

Finish and Serve:

7

Remove from heat and stir in fresh parsley or cilantro if using.

8

Serve warm with lemon wedges on the side for a touch of brightness.

Recipe  Notes: