Quinoa Mujadara
User Reviews
4.7
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
45 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
313 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Quinoa Mujadara
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Quinoa Mujadara with Lentils and Caramelized Onions - Middle Eastern comfort food with a twist. Healthy, vegan, gluten free.
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Ingredients
- 1 cup brown lentils or green lentils
- 2 cups quinoa
- 1/4 cup olive oil extra virgin, divided
- 1 1/2 teaspoons cumin
- 2 bay leaf
- 2 trips lemon peel each about 2 inches long
- 2-3 onion large, peeled and thinly sliced
- salt
- black pepper
- flat leaf parsley optional, chopped fresh, or mint, for garnish
- Greek yogurt optional, for topping
Instructions
- Rinse and sort the lentils, removing any small stones or impurities.
- Bring 4 cups of water to a boil in a saucepan. Add 2 tsp salt to the boiling water, then add the lentils. Reduce heat to medium and simmer the lentils till they are tender, but not soft or mushy (about 15 minutes). Remove from heat and drain, then rinse in a colander with cold water. Shake vigorously to remove excess water.
- Rinse the quinoa in a mesh strainer for about 2 minutes.
- In a large pot, heat 2 tbsp olive oil over medium till warm. Add the lentils to the pot all at once along with the cumin, 1/2 tsp salt (if you are watching your sodium intake, use 1/4 tsp salt), and 1/2 tsp pepper. Heat up the mixture till it begins to fry. Sauté for 2 minutes.
- Add the rinsed quinoa to the pot and stir. Reduce heat to low.
- Rinse out the other saucepan where you cooked the lentils and pour in 3 cups of water. Bring to a boil. When the water in the saucepan boils, pour it over the lentils and quinoa. Stir. Add bay leaves and lemon peel to the pot and bring all ingredients to a boil. Cover the pot. Reduce heat and let the quinoa steam at a low simmer for about 20 minutes, or until all the water is absorbed and the little tails release from the quinoa seeds. Remove from heat and leave the pot covered for 5 minutes longer.
- While the quinoa is cooking, heat up 2 tbsp olive oil in a skillet. Fry the onion slices over medium heat until they are soft and nicely caramelized.
- When the quinoa is done steaming, remove the bay leaves and lemon peel and fluff the mixture with a fork.
- Serve topped with the caramelized onions and chopped parsley or mint. Add Greek yogurt, if desired (dairy). You can substitute melted butter for olive oil, if you like. If you do this, please keep in mind that the dish becomes dairy rather than parve.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
5mg
(0%)
Potassium
515mg
(11%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
10IU
(0%)
Vitamin C
3.4mg
(4%)
Calcium
43mg
(4%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 515mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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