Lentil Quinoa Bowl Food
RED LENTIL QUINOA BOWL
A classic veggie and grain bowl that's perfect for a wholesome dinner or healthy meal prep idea.
Provided by Deryn Macey
Categories Main Dish
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 400 degrees F.
- Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
- Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
- Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
- To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
- Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
- To assemble, divide everything between 4 containers or bowls and serve right away.
Nutrition Facts : ServingSize 1 bowl, Calories 524 calories, Fat 12 g, Carbohydrate 88 g, Fiber 18 g, Protein 23 g
QUINOA BOWL WITH LENTILS AND MUSTARD VINAIGRETTE
Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Quick & Easy Healthy Quick and Healthy Quinoa Lentil Cabbage Celery Mint Cheese snack
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook lentils and quinoa in a large saucepan of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain; transfer to a medium bowl.
- Whisk vinegar, lemon juice, and mustard in a large bowl. Whisking constantly, gradually stream in oil; whisk until emulsified. Season with salt and a generous amount of pepper. Add lentils and quinoa, celery stalks, cabbage, celery leaves, and mint and toss to coat. Add cheese and toss again. Taste and season with more salt and pepper if needed.
- Do Ahead
- Lentils and quinoa can be cooked 1 day ahead. Let cool; cover and chill.
THAI LENTIL QUINOA BOWL
Make and share this Thai Lentil Quinoa Bowl recipe from Food.com.
Provided by Simply Savory by Ka
Categories Asian
Time 30m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 14
Steps:
- Visit http://www.simplysavorybykate.com/lentil-quinoa-bowl/.
- Enjoy!
Nutrition Facts : Calories 482.9, Fat 17.7, SaturatedFat 2.4, Sodium 89.6, Carbohydrate 66.1, Fiber 16.8, Sugar 12.8, Protein 20.1
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