Vegan, Clean, E2 Quinoa Lentil Stuffing

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Nutritional Info
  • 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

View full nutritional breakdown of Vegan, Clean, E2 Quinoa Lentil Stuffing calories by ingredient
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An 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.
Number of Servings: 6



    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 quinoa as directed or in a rice cooker at a 1:1.5 ratio (1 cup quinoa to 1.5 cups water). Set aside.

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.

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