Tasty Lentils and Quinoa - a One Dish Meal




About: I like to make stuff and to make things work my way.

I could go on about the nutritional benefits of Lentils (26% protein) and Quinoa (one of the most balanced sets of essential amino acids in a vegetable, and still 12%-18% protein). I think it's more important, though , that this is tasty enough to become one of our family favourites!

Step 1: Ingredients

In spite of its nutritional value, quinoa is not always easy to find. We usually get ours at Scoop-and-Weigh, the local bulk seller. If they have different kinds of quinoa, we usually get the red stuff, just ebcause it adds a bit more colour - they taste pretty similar to me.

Your bulk seller usually also has a better deal on spices than your supermarket, but all other ingredients should be available at your supermarket.

1 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
1.5 tsp grounc cumin
1 tsp curry paste
0.5 tsp each cinnamon and salt
4 carrots, sliced
1 cup quinoa (pronounced kee nwa) or rice
2 cups vegetable stock
1 can (19 oz) lentils, drained and rinsed
1 apple, unpeeled and diced
4 green onions, sliced
0.5 cup plain yogurt

Step 2: How to Put It Together...

Heat oil in a skillet or pan over medium heat.
Cook onions, garlic, cumin, curry paste, cinnamon and salt stirring often for about 5 minutes our until softenend.
Stir in carrots and quinoa.
Cook, stirring occasionally for about 1 minute.
Pour in stock and bring to a boil.
Reduce heat, cover, and simmer for about 20 minutes until quinoa is tender and most of the liquid is aborbed.
Stir in lentils, apple and green onions.
Cook for about 5 minutes or until lentils are heated through.
Serve with a dollop of yogurt.

I like a LARGE dollop of yoghurt, it adds a bit of a tang.




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    11 Discussions


    6 years ago on Introduction

    Hiya! I always bulk cook pulses in my pressure cooker then freeze them. You can then just add what you need when you need it. Much quicker and cheaper then buying cans I found. Sounds like a really yum recipe and I think I'm just going to have to try it. BTW, I think the red quinoa tastes nicer, and it holds its shape better when its cooks. Whenever I cook the white one it goes mushy, but that could just be me overcooking it :oD


    9 years ago on Introduction

    It's always best to give quinoa a good wash before use as the grains have a soapy coting that can spoil the taste.

    2 replies

    Reply 7 years ago on Introduction

    In America, quinoa is usually pre-rinsed to remove the saponin before it is packaged. I still prefer to rinse it first, just to be sure.


    Reply 9 years ago on Introduction

    Hm. We have never had that problem. I wonder if it's a regional thing. Where are you from?

    i understand getting some kinds of beans canned because they take forever to cook...but lentils take no time...seems odd.


    Reply 10 years ago on Introduction

    We have used quinoa in place of rice, cooking it the same way as long grain rice. Usually takes 40-45 minutes, and the ratio is 7 water to 4 quinoa. Times and ratios are a bit of a guess, as I am not the cook, and the cook seems to wing it a little. :-) The original recipe for this dish was actually "Lentils and Rice".


    Reply 10 years ago on Introduction

    thats really good to know....

    i'm not a "wing it!" person... i like to follow a recipe to a T.
    But i am open to improvising and such, i just tend to like recipes....


    11 years ago on Introduction

    Not sure I've ever seen canned lentils. You could, of course, buy them at the same bulk seller as where you buy the quinoa. Unlike most other beans, they don't need pre-soaking, and cook in about 1/2 an hour or so - if you put them in a bit before the quinoa, you should be fine...

    1 reply

    11 years ago on Introduction

    Looks very good. If I can find the ingredients I will try it for sure. Thanks!