Cumin-Scented Quinoa with Spiced Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dry lentils (brown)2-3 cups water1 tsp better than bouillon chicken (vegetarian) base2 tsp ground cinnamonpinch to 1/2 tsp cayenne pepper (or to taste)1 tsp ground ginger1 cup dry quinoa2 cups water1 tsp cumin2 cloves garlic (finely chopped)1 tsp better than bouillon chicken (vegetarian) base
Bring lentils to a boil in 2 cups of water. Lower heat. Add the veggie base, cinnamon, cayenne, and ginger, and stir well to combine. Cook for 45 minutes, or until the lentils are tender. Add more water while cooking if needed.
After starting the lentils, bring the quinoa, cumin, garlic, and remaining veggie base to a boil. Simmer and cook for 15 minutes (stirring occasionally), at which point you will lower the heat and cook covered for another 15 minutes.
While the lentils finish cooking, remove the quinoa from the heat but keep covered. It should absorb the remaining moisture, making a very fluffy quinoa.
Serve together, or with the lentils spooned over the quinoa. See tips for other serving suggestions.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PHANTOMPOE.
After starting the lentils, bring the quinoa, cumin, garlic, and remaining veggie base to a boil. Simmer and cook for 15 minutes (stirring occasionally), at which point you will lower the heat and cook covered for another 15 minutes.
While the lentils finish cooking, remove the quinoa from the heat but keep covered. It should absorb the remaining moisture, making a very fluffy quinoa.
Serve together, or with the lentils spooned over the quinoa. See tips for other serving suggestions.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PHANTOMPOE.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 229.1 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 5.2 g
- Protein: 7.5 g
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