{ Quinoa & Black Lentils }

 

Quinoa is a great source of protein and fiber and should be a staple in a vegetarian diet. Paired with lentils and a few spices, quinoa turns into a hearty meal!

{ ingredients }

  • 4 cups Vegetable Broth
  • 1 medium Onion, finely chopped
  • 3 cloves garlic, minced or pressed
  • 3 Tbs. EVOO
  • 1 cup dried quinoa
  • 1/2 cup dried black lentils
  • 1 cup grape tomoatoes
  • 2 tbs. Ground Cumin (or more to preference)
  • 1 tbs. Chipotle Chili Powder (or more to preference)
  • 3 Tbs. fresh cilantro, chopped
  • Salt and pepper to taste

I served this topped with Cumin Roasted Sweet Potatoes and a quick version of Green Goddess creamy citrus avocado dressing with fresh herbs! This combination was inspired by this recipe!

 { directions }

  1. Heat EVOO in saucepan over medium heat. Add onion and garlic, and cook 5 minutes, or until soft. Add cumin and chili powder, and sauté 1 minute. 
  2. Stir in quinoa, lentils, and vegetable broth. Cover, and bring to a boil. Add tomatoes and reduce heat to medium-low, and simmer 20-25 minutes, or until quinoa is tender and liquid is absorbed. Stir in cilantro. Season with salt and pepper and/or more spices, if desired. Add more broth and simmer longer if quinoa isn’t cooked yet.
  3. Serve alone as a side or topped with grilled or roasted vegetables for a main dish.
  4. Enjoy! Yum!

Makes about 6 servings (95 Calories per serving  for quinoa stuffing only). This is great leftover as well, hot or cold! Shown here with  Cumin Roasted Sweet Potatoes, topped with Green Goddess, fresh cilantro and green onions!

If you like this, check out my Spicy Quinoa Tacos!

{ Keep Cooking in Love & Light }

 

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