Quinoa and Lentil Pilaf
Published October 9, 2014
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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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
½ cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
⅓ cup chopped fresh dill
Freshly ground pepper
2 tablespoons fresh lemon juice (more to taste)
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 168 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 5 grams fiber; 313 milligrams sodium; 6 grams protein; 2 grams sugar
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.
I had some leftover lemony yogurt from Andy Baraghani's chicken and red lentil soup. Used this on top of the pilaf since the herb combination was the same. So good. Used canned lentils which made this a low effort, big reward kind of meal.
I liked the sound of this recipe, but wanted something that was more of a full meal instead of just a side - so, I added in a large roasted sweet potatoe, a block of feta, 3/4 teaspoon paprika, 3 teaspoons of apple cider vinegar, and one uncooked red bell pepper for the crunch. It was absolutely divine!
If you are new to quinoa - remember to rinse it or it can be quite bitter.