Spiced Lentil Quinoa Pilaf Recipe

About this recipe

A fragrant and nutritious pilaf combining protein-rich lentils and fluffy quinoa, infused with warm spices and fresh herbs for a satisfying dinner.

Ingredients

• 100 g Ginger - 100g
• 100 G Jumbo Garlic 100g
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• - Tata Salt
• - Jalpur Cumin Seeds
• 400 g Trs Turmeric Powder 400G
• - Jalpur Red Chilli Powder Fine
• - Jalpur Coriander Powder Dhana Powder
• - Ktc Vegetable Oil
• - Forest Whole Foods Organic White Quinoa
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• NaN Fresh Coriander Bunch

Instructions

1. 1. Rinse 100 g quinoa and 60 g red lentils thoroughly under running water and set them aside.
2. 2. Finely chop 1 onion, 2 tomatoes, 3 garlic cloves, and 15 g ginger to prepare for cooking.
3. 3. Heat 1 tbsp vegetable oil in a large pan and toast 1 tsp cumin seeds until aromatic, about 30 seconds.
4. 4. Add the chopped onion, garlic, and ginger, and sauté until they are golden and fragrant.
5. 5. Stir in the chopped tomatoes and cook until softened, about 5 minutes.
6. 6. Sprinkle 1/2 tsp turmeric, 1 tsp coriander powder, and 1/2 tsp red chilli powder into the mix, stirring to combine evenly.
7. 7. Add the rinsed red lentils and quinoa to the pan, mixing them thoroughly with the spices.
8. 8. Pour in 400 ml water and season with 1/2 tsp salt, then bring to a boil over medium heat.
9. 9. Reduce the heat to low, cover the pan, and simmer for 20 minutes until the quinoa and lentils are tender.
10. 10. Remove the lid and fluff the pilaf gently with a fork to mix everything evenly.
11. 11. Garnish with a handful of freshly chopped coriander leaves and serve warm.

How to make Spiced Lentil Quinoa Pilaf

1. Prep the aromatics. Rinse quinoa and red lentils under running water, then finely chop onion, tomato, garlic and ginger.
2. Build the spiced base. Toast cumin seeds in oil for about 30 seconds, sauté onion, garlic and ginger until golden, then cook tomatoes for 5 minutes with turmeric, coriander and red chili.
3. Simmer the pilaf. Add the lentils and quinoa, pour in water with salt, bring to a boil, then cover and simmer on low for 20 minutes, fluff and garnish with cilantro.

Frequently asked questions

What is the total time required to make Spiced Lentil Quinoa Pilaf?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make this pilaf ahead or store it for later?

Yes, you can make it ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

What can I serve with Spiced Lentil Quinoa Pilaf?

This pilaf pairs well with a side of yogurt, cucumber raita, or a fresh green salad.

Can I substitute any ingredients in this recipe?

You can substitute red lentils with yellow lentils (moong dal) or use olive oil instead of vegetable oil for a different flavor.