Best 2 Quinoa And Lentil Pilaf Recipes
Embark on a culinary adventure with our tantalizing Quinoa and Lentil Pilaf, a delectable blend of ancient grains, hearty lentils, and aromatic spices. This versatile dish not only satisfies your taste buds but also nourishes your body with a symphony of essential nutrients. Discover three distinct variations of this pilaf, each offering a unique flavor profile to suit your preferences: the classic Quinoa and Lentil Pilaf, the vibrant Mediterranean Quinoa Pilaf, and the savory Mushroom and Lentil Pilaf. With its quick and easy preparation, this pilaf can be enjoyed as a standalone meal, a hearty side dish, or a nutritious addition to your favorite bowl. Join us on this culinary journey and let your taste buds dance with delight.
Here are our top 2 tried and tested recipes!
QUINOA AND LENTIL PILAF
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 2 grams
RED QUINOA AND LENTIL PILAF
Steps:
- 1 cup French green lentils, rinsed 1 bay leaf 1 thyme sprig 1 garlic clove 1/4 onion 2 tablespoons coconut oil 1 shallot, minced 1 celery rib, minced 1 carrot, minced 1/2 cup red quinoa, rinsed 1 cup vegetable stock Salt Freshly ground pepper 1 pound cauliflower, coarsely grated 1/4 cup chopped flat-leaf parsley 1/3 cup coarsely chopped Marcona almonds Put the lentils in a medium saucepan and cover with cold water. Add the bay leaf, thyme sprig, garlic and onion and bring to a boil. Simmer over moderately low heat until the lentils are tender, about 18 minutes. Drain and discard the bay leaf, thyme, garlic and onion. Wipe out the pot. Add 1 tablespoon of the coconut oil to the saucepan. Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes. Add the quinoa and cook, stirring, for about 2 minutes. Add the stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes. In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds. Season with salt and pepper and serve hot or at room temperature.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Rinse the quinoa and lentils thoroughly before cooking to remove any impurities.
- Use a heavy-bottomed pot or Dutch oven to cook the quinoa and lentils. This will help to prevent them from sticking to the bottom of the pot.
- Bring the water to a boil before adding the quinoa and lentils. This will help to ensure that they cook evenly.
- Once the quinoa and lentils are cooked, fluff them with a fork before serving.
- Garnish the pilaf with fresh herbs, such as cilantro, parsley, or mint.
Conclusion:
Quinoa and lentil pilaf is a delicious, healthy, and versatile dish that can be enjoyed as a main course or a side dish. It is a good source of protein, fiber, and iron. It is also a good source of vitamins and minerals, such as magnesium, potassium, and zinc. This pilaf is a great way to add variety to your meals and is a good option for vegetarians and vegans.
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