- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 89.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 100.5 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.4 g
- Protein: 6.3 g
Vegan, Clean, E2 Quinoa Lentil StuffingSubmitted by: GMARGARITA
IntroductionAn vegan, nutrient-enhanced version of a similar recipe found in the February 2012 issue of OXYGEN magazine. An vegan, nutrient-enhanced version of a similar recipe found in the February 2012 issue of OXYGEN magazine.
Onions, raw, 0.33 cup, chopped
Ground cumin, 0.25 tsp
Paprika, 0.25 tsp
Nutritional Yeast, 3 Tbsp
Lime Juice, 1.5 fl oz
Cilantro, raw, 4 tbsp
Quinoa, 1 cup cooked
Red Lentils, 1 cup
Red Ripe Tomatoes, chopped, 0.5 medium whole
Salt, 0.25 tsp
Cook red lentils with 0.25 tsp salt as directed or in a pot with a lid at a 1:2 ratio (1 cup red lentils to 2 cups water). Heat to boiling, then reduce to a simmer for 20 minutes or until most of the water has been absorbed by the lentils and they are soft with a slight firmness. Do not cook too long unless you prefer a softer texture.
Mix in a large bowl quinoa, lentils, onion-tomato mixture, nutritional yeast, lime juice, ground cumin, and ground paprika.
Portion out into individual serving containers for immediate serving or for the week's lunches.
Steam fry the onions in a pre-heated, UN-oiled pan. This means that the onions are added to the pan once hot, moved around continuously until they "sweat" water, and small amounts of water are used to deglaze the pan as needed.
Add tomatoes. Stir while cooking until tomatoes are softened. Set aside.
Serving Size: Makes 6 1/2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GMARGARITA.