Harvest Quinoa & Lentils

Savory, nutty, and a little sweet. The combination of quinoa and green lentils provide a complete protein and a high amount of fiber. This meatless dish is also vegan and void of gluten, so you can dig-in and feel good about it.

Word to the wise: it is best to always follow the specific cooking instructions printed on your product’s packaging. Cooking times and water-to-grain ratios may vary. Consider making a double batch of quinoa and/or lentils to use in another recipe. Making these grains a day in advance cut the cooking time of this recipe down significantly – making it easier to whip up for a busy weeknight.

I selected red quinoa because it compliments the red cranberries; however, you can use tri-color quinoa or even traditional, if you prefer. The original recipe, found in Eating Purely by Elizabeth Stein (founder of Purely Elizabeth) recommended using black lentils, but I opted for green because of the reduced cooking time and availability. The lentils add protein power to this dish. I automatically bought dried cranberries without considering fresh. If you use fresh berries, please let me know in the comments what you thought! I love dried cranberries personally, and often eat them on spinach salads with pecans. I bought the reduced sugar kind, just because.


Harvest Quinoa & Lentils

« with roasted cauliflower, pistachios and cranberries»


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Total Time: 40 minutes

Prep: 10 minutes

Cook: 30 minutes

Yield: 4 servings

Level: Medium

 

INGREDIENTS

1 head cauliflower

1 TBSP. olive oil

sea salt & pepper

3 cloves garlic, minced

0.5 c. dry quinoa

0.5 c. dry green lentils

1/2 c. cranberries, dried or fresh

1/2 c. shelled pistachios

DIRECTIONS

Preheat oven to 425 degrees F. Rinse and pat cauliflower dry. Cut cauliflower into bite-sized pieces and toss with one tablespoon olive oil, salt and pepper to taste. Roast on a lined baking sheet for 25 minutes.

Meanwhile, begin cooking your grains. Combine 1/2 cup quinoa and one cup water in a small saucepan. Bring to a boil. Cover, reduce heat to simmer, and cook for an additional 15 minutes or until the water has evaporated and it is fluffy. On another burned, combine 1/2 cup lentils with one and a half cups water. Bring this to a boil, and gently boil for 5 minutes. Remove from heat, cover, and let stand, 4-5 until cooked al dente.

In a very large skillet, heat one tablespoon olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add roasted cauliflower, quinoa, lentils, cranberries, and pistachios. Sauté for 5 minutes then serve.

Calories: 340 per serving

Fat: 13.2 g

Carbs: 38.2 g

Protein: 14.7

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