Vegetarian Spiced Lentil Quinoa Pilaf Recipe

About this recipe

Experience the vibrant flavors of India with this Vegetarian Spiced Lentil & Quinoa Pilaf. Perfect for a protein-rich lunch, this dish combines nutty quinoa, tender red lentils, and aromatic spices for a wholesome and satisfying meal. The dish is garnished with fresh carrots and cucumber, adding a refreshing crunch and a burst of color to your plate. With 48g of protein and 1432 calories, this recipe is ideal for gym-goers or anyone looking to maintain their energy throughout the day. Cooking is straightforward, with warm spices sautéed in olive oil, grains simmered to perfection, and fresh lemon juice tying it all together. Serve this comforting pilaf for lunch or a casual dinner, and enjoy the nourishing goodness it brings.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• NaN Trs Lentils Red (Masoor Dall)
• - Biona Capers In Olive Oil
• 1 Onion Large 1 Each
• 100 G Jumbo Garlic 100g
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 240G Spice Kitchen Curry Blend Trio, 240G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Lemon - 1 Each
• - Curry Powder Madras Catering Size
• - Sunita Lemon Juice Organic

Instructions

1. 1. Rinse the quinoa and red lentils thoroughly under cold water to remove any impurities.
2. 2. Heat olive oil in a medium-sized pan and sauté chopped onions until golden and fragrant.
3. 3. Add minced garlic and the spice kitchen curry blend trio to the pan, stirring for 1 minute to release the aromas.
4. 4. Stir in the rinsed quinoa and lentils, ensuring they are well coated with the spices.
5. 5. Pour in water and bring the mixture to a boil, then reduce the heat to a simmer.
6. 6. Cover the pan and cook for 20 minutes, stirring occasionally to prevent sticking.
7. 7. While the pilaf cooks, dice the carrots and cucumber into small cubes for garnish.
8. 8. Once the quinoa and lentils are tender, season with salt, black pepper, and a squeeze of fresh lemon juice.
9. 9. Fluff the pilaf with a fork to separate the grains and lentils, ensuring an even texture.
10. 10. Arrange the pilaf on a plate and garnish generously with the diced carrots and cucumber.
11. 11. Serve warm and enjoy the vibrant flavors of this wholesome dish.