Spiced Quinoa & Lentil Bowl with Roasted Vegetables
aladrozdzyk
Category: lunch
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 1 cup quinoa
- 1 cup dry yellow lentil
- 2 cups water, for quinoa
- 4 cups water, for lentils
- 1 teaspoon table salt, for cooking quinoa
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 2 beetroot, peeled and cubed
- 1 cup green beans, trimmed
- 2 tablespoons cooking oil
- 1 cucumber, diced
- 1 tomato, diced
- 2 fresh garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 cup nutritional yeast
- 1 tablespoon fresh ginger, minced
Directions
Preheat the oven to 400°F.
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, 1 teaspoon of table salt, and reduce the heat to low. Cover and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
In another saucepan, bring 4 cups of water to a boil. Add the dry yellow lentils, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of curry powder. Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender. Drain any excess water.
On a baking sheet, toss the cubed beetroot and green beans with 2 tablespoons of cooking oil, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of ground black pepper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.
In a blender, combine the cooked quinoa, nutritional yeast, fresh garlic, lemon juice, and fresh ginger. Blend until smooth to create a savory quinoa sauce.
Mix the cooked lentils with the roasted beetroot and green beans in a large bowl.
Serve the lentil and vegetable mixture over a spoonful of the savory quinoa sauce. Garnish with diced cucumber and tomato.
Refrigerate any leftovers in an airtight container. The quinoa sauce can be frozen for future use.
Ingredients
- 1 cup quinoa
- 1 cup dry yellow lentil
- 2 cups water, for quinoa
- 4 cups water, for lentils
- 1 teaspoon table salt, for cooking quinoa
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 2 beetroot, peeled and cubed
- 1 cup green beans, trimmed
- 2 tablespoons cooking oil
- 1 cucumber, diced
- 1 tomato, diced
- 2 fresh garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 cup nutritional yeast
- 1 tablespoon fresh ginger, minced
Category: lunch
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F.
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, 1 teaspoon of table salt, and reduce the heat to low. Cover and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
In another saucepan, bring 4 cups of water to a boil. Add the dry yellow lentils, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of curry powder. Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender. Drain any excess water.
On a baking sheet, toss the cubed beetroot and green beans with 2 tablespoons of cooking oil, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of ground black pepper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.
In a blender, combine the cooked quinoa, nutritional yeast, fresh garlic, lemon juice, and fresh ginger. Blend until smooth to create a savory quinoa sauce.
Mix the cooked lentils with the roasted beetroot and green beans in a large bowl.
Serve the lentil and vegetable mixture over a spoonful of the savory quinoa sauce. Garnish with diced cucumber and tomato.
Refrigerate any leftovers in an airtight container. The quinoa sauce can be frozen for future use.
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