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4.7 from 33 votes

Quinoa Mujadara

Quinoa Mujadara with Lentils and Caramelized Onions - Middle Eastern comfort food with a twist. Healthy, vegan, gluten free.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 8 servings
Calories: 313 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1 cup brown or green lentils
  • 2 cups quinoa
  • 1/4 cup extra virgin olive oil, divided
  • 1 1/2 teaspoons cumin
  • 2 bay leaves
  • 2 trips lemon peel, each about 2 inches long
  • 2-3 large onions, peeled and sliced thin
  • salt and pepper
  • Chopped fresh flat leaf parsley or mint for garnish (optional)
  • Greek yogurt for topping (optional)

Instructions

    Cup of Yum
  1. Rinse and sort the lentils, removing any small stones or impurities.
  2. 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.
  3. Rinse the quinoa in a mesh strainer for about 2 minutes.
  4. 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.
  5. Add the rinsed quinoa to the pot and stir. Reduce heat to low.
  6. 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.
  7. 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.
  8. When the quinoa is done steaming, remove the bay leaves and lemon peel and fluff the mixture with a fork.
  9. 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

Calories 313kcal (16%) Carbohydrates 44g (15%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 5mg (0%) Potassium 515mg (15%) 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

% 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.