Quinoa and Lentil Pilaf
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1medium size yellow or red onion, finely chopped
- Salt to taste
- 2large garlic cloves, minced
- 2cups cooked quinoa
- 1cup cooked lentils
- ½cup finely chopped fresh parsley
- 2tablespoons finely chopped fresh mint
- ⅓cup chopped fresh dill
- Freshly ground pepper
- 2tablespoons fresh lemon juice (more to taste)
Nutritional analysis per serving (6 servings)
168 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 6 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Advance preparation: The pilaf will keep for 3 or 4 days in the refrigerator. Reheat on top of the stove or in a medium oven. Add lemon juice just before serving.
Private Notes
Comments
1/2 cup dried lentils = 1 cup cooked 1/2 to 2/3 dried quinoa = 2 cups cooked To cook Quinoa: 1/2 cup dried quinoa Bring 1 cup water to a boil add quinoa reduce heat cover and simmer for 15min. 2/3 cup quinoa = 1 1/3 cup water To Cook Lentils combine lentils half an onion , 1 bay leaf & 1 sliced garlic clove in 1 1/2 cups water. Reduce heat to a simmer, cover and let cook 20min.
Yummy. Quick and easy last minute bring to pot luck holiday dinner. Used whatever I had in the pantry and fridge. Adapted to salad. Cooked 1 cup quinoa, added 1 can white beans, cukes, tomato, few small colorful peppers (for crunch), dill, parsley, grated lemon zest, lemon juice, orange EVOO, 18 year balsamic vinegar & S & P. Delish! Definitely make again.
Added shaved lemon rind to this and definitely adds a nice touch.
This feels like the fiber and protein to add to every meal that we need. I’m loving it. I added a whole bunch of chopped kale the second time once the onion was soft and did equal parts quinoa and lentils. The third time I had very little cooked quinoa so it was lentil heavy and really good that way as well. I’m not a big mint fan but I love it combined with the dill and parsley.
I ran out of time to cook the lentils so threw in 2 cans of chickpeas and added some cumin. Delish!
The fresh herbs really make this dish, along with the brightness of the squeeze of lemon at the end. It was even better as leftovers the second day. I cooked the lentils and quinoa using my go-to basic recipes for both, which are from Deborah Madison's cookbook Vegetarian Cooking for Everyone.