QUINOA AND LENTILS RECIPES

QUINOA AND LENTIL SALAD RECIPE | ALLRECIPES

Quinoa and Lentil Salad Recipe | Allrecipes image

A salad made with a superfood! It's light, fresh, and packed with flavor. Not to mention, it's easy to make. You can sub honey for the agave nectar.

Provided by zoeDisco

Categories Salad Grains Quinoa Salad Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 cups

Number Of Ingredients 13

Ingredients

1?½ cups quinoa
3 cups water
½ cup dry lentils
2 cups water
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon agave nectar
sea salt and ground black pepper to taste
1 small carrot, chopped
½ cucumber, chopped
2 green onions, chopped
½ yellow bell pepper, chopped

Steps:

Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl.
Meanwhile, bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until the lentils are tender, 15 to 20 minutes. Run under cold water to cool; drain any excess moisture.
Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until evenly mixed. Serve immediately.

Nutrition Facts : Calories 379.4 calories, CarbohydrateContent 57.3 g, FatContent 10.8 g, FiberContent 11 g, ProteinContent 14.4 g, SaturatedFatContent 1 g, SodiumContent 114.2 mg, SugarContent 3.9 g

QUINOA AND LENTIL PILAF RECIPE - NYT COOKING

Quinoa and Lentil Pilaf Recipe - NYT Cooking image

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 medium size yellow or red onion, finely chopped
Salt to taste
2 large garlic cloves, minced
2 cups cooked quinoa
1 cup cooked lentils
1/2 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1/3 cup chopped fresh dill
Freshly ground pepper
2 tablespoons fresh lemon juice (more to taste)

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//schema.org, Calories 168, UnsaturatedFatContent 5 grams, CarbohydrateContent 23 grams, FatContent 6 grams, FiberContent 5 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 312 milligrams, SugarContent 2 grams

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