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.
If you are new to quinoa - remember to rinse it or it can be quite bitter.
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!