QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain option with similar texture, while rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola is budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is fresher, while water keeps costs low.

cumin

🥗Healthier: coriander

💰Cheaper: chili powder

Coriander offers a different flavor profile, while chili powder is less expensive.

Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once soaked, drain and rinse the lentils. Transfer to a pot, add salt and water, and cook over medium-high heat until boiling. Reduce heat and cook for about 4 minutes until lentils are tender but not mushy. Strain and let cool, then mix with lemon juice and olive oil.

Wash 1 cup of quinoa until the water runs clear and soak for 30 minutes. Drain and let sit in a strainer.

In a heated wide pan, add olive oil, chopped onion, carrots, and salt. Fry on medium to medium-high heat until slightly browned (about 5 to 6 minutes). Add garlic and fry until fragrant.

Reduce heat to low and add tomato paste, paprika, ground cumin, and cayenne pepper. Fry for 1 to 2 minutes to cook out the raw flavor of the tomato paste.

Add quinoa, salt, and vegetable broth. Bring to a vigorous boil, then reduce heat and cook for about 15 to 20 minutes until quinoa is cooked but not mushy. Check at 15 minutes and adjust cooking time as necessary.

Once quinoa is cooked, turn off the stove and mix in the cooked lentils, ground black pepper, red onions, parsley, and mint. Cover and let rest for 3 to 4 minutes for flavors to blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary