Description
This one-pot sweet and spiced quinoa lentil salad is the perfect easy dish to make for lunch or dinner and serve hot or cold. It is full of nutrient-rich ingredients and is vegan, gluten-free and refined sugar-free. The recipe only requires five minutes of hands-on time and uses mostly pantry ingredients.
Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 red onion, diced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup uncooked white quinoa
- 1/2 cup French green lentils or black Beluga lentils
- 3 cups low-sodium vegetable broth
- 6 green onions, ends removed and diced
- 1 cup fresh cilantro, large stems removed and chopped
- 1 cup fresh parsley, large stems removed and chopped
- 1/2 cup sliced almonds
- 1/2 cup dried mixed berries or dried cranberries
- 1 juicy lime, juiced
- 1 tablespoon pure maple syrup
Instructions
- In a large rimmed saute pan heat the olive oil over medium heat. Add red onion, turmeric, curry, salt and pepper and saute for 2-3 minutes until onions are soft and start to turn translucent.
- Add the quinoa, lentils and vegetable broth and stir until well combined. Bring to a boil. Place the pan lid securely on top and turn the heat to low. Simmer for 17-20 minutes without lifting the lid. My pan is non-stick and ceramic and cooks everything evenly without burning the bottom. It took 20 minutes exactly in my pan and I checked on it by viewing through the clear lid at 17 minutes. At that point not all the liquid was absorbed so I let it cook for the full 20 minutes.
- Once all the liquid is absorbed, turn the burner off and stir in the green onions, cilantro, parsley, almonds, dried berries, lime juice, and maple syrup. Taste and adjust seasonings as needed. You may want to add more salt, pepper, lime juice, maple syrup or herbs. Enjoy immediately hot or warm or store in an airtight container in your refrigerator for up to five days. This salad is also delicious served chilled. It can be reheated in the microwave in a microwave safe container if desired.
Notes
Many of you ask about these storage jars. I love them so much. They can be found here.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Entree or Lunch
- Method: Stovetop
- Cuisine: Moroccan
