Quinoa and Lentils Recipe- Asian Special
Quinoa and Lentils is a wholesome and nutritious dish that pairs the nutty taste of quinoa with the rich, earthy flavor of lentils. Bursting with protein, fiber, and essential nutrients, this recipe delivers a satisfying meal that’s both hearty and healthful. Whether served warm as a main course or chilled as a light salad, it’s perfect for any occasion. Ideal for meal prep or as a versatile side dish, this blend of quinoa and lentils offers both delicious flavor and nourishing benefits.
- 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:
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:
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:
In a large skillet or pan, heat olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
Stir in the garlic, carrot, and bell pepper. Cook for another 5-7 minutes until vegetables are tender.
Combine Ingredients:
Add the cooked lentils and quinoa to the skillet with the vegetables.
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:
Remove from heat and stir in fresh parsley or cilantro if using.
Serve warm with lemon wedges on the side for a touch of brightness.
Recipe Notes:
Lentil Type: Green or brown lentils work best for this recipe as they hold their shape well. Red lentils will cook faster and become softer.
Quinoa Cooking: Rinsing quinoa helps remove its natural bitterness. Ensure to cook it until the grains are fluffy and the germ has spiraled out.
Flavor Boost: Adding a splash of lemon juice or a sprinkle of feta cheese can enhance the dish’s flavor.
Versatility: This dish can be served warm or cold, making it a great option for meal prep or as a refreshing salad.
