Description
A nutritious and filling dish made with lentils and quinoa, enhanced by sautéed vegetables, perfect for meal prep.
Ingredients
Scale
- 1 cup lentils (any variety)
- 1 cup quinoa (rinsed well)
- 1 cup chopped vegetables (e.g., bell peppers, spinach, carrots)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Your choice of herbs (e.g., parsley, basil)
Instructions
- Rinse the lentils and quinoa under cold water until the water runs clear to remove any dirt and debris.
- Bring 4 cups of water to a boil in a pot. Add the lentils and cook for about 15 minutes, or until they are tender.
- Add quinoa to the pot and cook for another 15 minutes, allowing both to absorb the flavors and finish cooking.
- Heat the olive oil over medium heat in a separate pan and sauté the chopped vegetables and minced garlic until soft and fragrant.
- Combine the cooked lentils and quinoa with the sautéed vegetables, mixing well to incorporate all ingredients.
- Season with salt, pepper, and your choice of herbs, adjusting according to taste.
- Serve warm, garnished with additional herbs if desired.
Notes
This dish tastes better the next day as the flavors meld together. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg