Cumin-Scented Quinoa with Spiced Lentils

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Cumin-Scented Quinoa with Spiced Lentils calories by ingredient


Introduction

Spicy, flavorful lentils can be served beside or on top of cumin-scented quinoa for a tasty and mildly exotic meal. Spicy, flavorful lentils can be served beside or on top of cumin-scented quinoa for a tasty and mildly exotic meal.
Number of Servings: 6

Ingredients

    1 cup dry lentils (brown)
    2-3 cups water
    1 tsp better than bouillon chicken (vegetarian) base
    2 tsp ground cinnamon
    pinch to 1/2 tsp cayenne pepper (or to taste)
    1 tsp ground ginger

    1 cup dry quinoa
    2 cups water
    1 tsp cumin
    2 cloves garlic (finely chopped)
    1 tsp better than bouillon chicken (vegetarian) base

Tips

Suggested that you serve with sliced avocado and a dollop of sour cream.

While best hot, this is still tasty at room temperature.


Directions

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.