EASY QUINOA AND LENTILS IN A POT
The crunchy texture and nutty flavored quinoa combine with deliciously rich and earthy black lentils is a perfect healthy meal in a bowl.
Print
Pin
Servings: 4 serving
Calories: 194kcal
Equipment
- Medium size pot
Ingredients
- ½ Cup Quinoa
- ¼ Cup Black lentils
- 1 ½ Cup Water or stock
- 2 Tablespoon Extra virgin Olive oil
- ½ Cup Cooking Onion, diced
- 2 Tablespoon Garlic clove, minced
- 2 Bayleaf
- 8 Thyme sprigs
Garnish
- Fresh thyme
Instructions
- Add olive oil to a medium-size saucepan and heat on medium-high heat. Add onions and saute until softened for about 2 minutes.
- Add garlic, quinoa and black lentils. Continue cooking while stirring until the garlic smell fragrant for about a minute.
- Turn the heat high and add water( or stock if using), bay leaf and thyme. As soon as it boils, put the lid on and seal completely then bring down the heat to low. Do not allow any steam to come out. Let it cook for 20 minutes, then remove from the heat and let it rest for another 5-8 minutes undisturbed to attain its perfect texture. Remove the lid and fluff with a fork.
- Finish with Fresh thyme on top and serve.
Notes
- Cooked quinoa and Black lentils are freezer-friendly for future use that could last for 8-10 months in the freezer or 1 week in the fridge.
- Use it as a side dish, for making a hearty soup, or dress up with any of your favourite salads.
- Use green lentils in place of black but it has to be cooked separately, cooking time: 45 minutes or brown lentils, cook separately, cooking time:35-40 minutes.
Nutrition
Serving: 4 Calories: 194 kcal (10%)Carbohydrates: 24 g (8%)Protein: 7 g (14%)Fat: 8 g (12%)Saturated Fat: 1 g (6%)Sodium: 4 mgPotassium: 177 mg (5%)Fiber: 5 g (21%)Sugar: 1 g (1%)Vitamin A: 102 IU (2%)Vitamin C: 6 mg (7%)Calcium: 38 mg (4%)Iron: 2 mg (11%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟