Lentil-Quinoa Sloppy Joes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. red lentils, dry1/3 c. quinoa, dry2 2/3 c. water, separatedVeggie broth cubes (optional)3-4 cloves garlic1/2 onion, chopped2 small tomatoes, diced1/3 c. chopped red cabbage1 can tomato sauce1-2 tbsp. soy sauce1 tbsp. apple cider vinegar1-2 tbsp. cumin1 tbsp. taco seasoning blend Chili powder to taste
Combine the lentils with 2 cups water in a pot. Bring to a boil, then lower the heat and cover the pot. Add veggie broth cubes (or substitute broth for water) if you like. Check the lentils in about 10 minutes. Once cooked, remove from heat.
Combine the quinoa with 2/3 c. water and bring to a boil. Lower the heat and cook for 10-15 minutes. Remove from heat.
In a big skillet, heat the olive oil, then add the onion, garlic, tomatoes, and cabbage. Cook for a few minutes, until the garlic is fragrant but not burnt. Add the lentils, quinoa, and tomato sauce to the skillet. Stir the mixture to mix all the ingredients together.
Over medium heat, add the cumin, soy sauce, vinegar, taco seasoning, and chili powder. Bring the mixture to a low boil, and simmer for 5 minutes, or until the excess liquid is absorbed.
Serve in sandwiches or tortillas, or use as a dip for toasted tortillas or pita bread.
Serving Size: Makes 5-6 servings, serve on sandwiches or with tortillas/pita bread
Number of Servings: 6
Recipe submitted by SparkPeople user KLITZ1.
Combine the quinoa with 2/3 c. water and bring to a boil. Lower the heat and cook for 10-15 minutes. Remove from heat.
In a big skillet, heat the olive oil, then add the onion, garlic, tomatoes, and cabbage. Cook for a few minutes, until the garlic is fragrant but not burnt. Add the lentils, quinoa, and tomato sauce to the skillet. Stir the mixture to mix all the ingredients together.
Over medium heat, add the cumin, soy sauce, vinegar, taco seasoning, and chili powder. Bring the mixture to a low boil, and simmer for 5 minutes, or until the excess liquid is absorbed.
Serve in sandwiches or tortillas, or use as a dip for toasted tortillas or pita bread.
Serving Size: Makes 5-6 servings, serve on sandwiches or with tortillas/pita bread
Number of Servings: 6
Recipe submitted by SparkPeople user KLITZ1.
Nutritional Info Amount Per Serving
- Calories: 237.1
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 399.1 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 9.6 g
- Protein: 11.7 g
Member Reviews