Ingredients
- 1 tablespoon olive oil
- 2 large onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried thyme
- 3 garlic cloves, minced
- 1 cup quinoa, rinsed
- 1 can cooked lentils, drained and rinsed
- 1 3/4 cups water or vegetable broth
- 1/2 cup fresh parsley, chopped
- Optional topping: pomegranate seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft and lightly golden, about 5–7 minutes.
- Stir in salt, paprika, turmeric, and dried thyme; let spices warm for about 30 seconds.
- Add minced garlic and cook until fragrant, about 30 seconds more.
- Add rinsed quinoa and cooked lentils; stir to coat them evenly with the spices.
- Pour in water or vegetable broth. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and simmer until liquid is absorbed and quinoa is tender, about 20–25 minutes.
- Remove from heat and fluff with a fork. Stir in fresh parsley.
- Serve warm, topped with pomegranate seeds if desired.
Notes
- Add extra vegetables like spinach, kale, or roasted cauliflower for more texture and nutrition.
- Include a pinch of chili flakes or cayenne for a touch of heat.
- Use vegetable broth instead of water for richer flavor.
- Top with toasted nuts or seeds for extra crunch and protein.
- Rinse quinoa thoroughly to remove any bitterness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Plant‑Based / Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
