Quinoa Lentil Pilaf With Spiced Veggies Recipe

About this recipe

A wholesome pilaf combining protein-rich quinoa and lentils with aromatic spices and vibrant vegetables. Perfect for a satisfying lunch.

Ingredients

• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Bay Leaf
• 100 g Quinoa
• - Baby Tomatoes
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder
• 1pc Watermelon
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli

Instructions

1. 1. Rinse the quinoa and lentils thoroughly under cold water and set them aside.
2. 2. Peel and chop the carrots, trim the green beans, and dice the tomatoes into small pieces.
3. 3. Heat the oil in a large pan over medium heat and add cumin seeds, cinnamon stick, and bay leaf.
4. 4. Once the spices are fragrant, add the chopped vegetables and sauté for 3-4 minutes until slightly softened.
5. 5. Stir in turmeric powder, red chili powder, and coriander powder, cooking for another 1-2 minutes.
6. 6. Add the rinsed lentils and quinoa to the pan, mixing well to coat them with the spices.
7. 7. Pour in the water and season with salt, ensuring everything is evenly spread in the pan.
8. 8. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
9. 9. Simmer for 20-25 minutes, stirring occasionally, until the quinoa is fluffy and the lentils are tender.
10. 10. Remove from heat and let the pilaf sit for 5 minutes before serving, allowing the flavors to meld.
11. 11. Garnish with freshly chopped coriander leaves and serve warm.