Quinoa Mujaddara
I like my middle eastern dish with a twist! Introducing one of my all time favorite dishes from home! Perfectly healthy and protein filled for a perfect Meatless Monday recipe! Sahtein!
Ingredients
- 1 cup quinoa
- 1/2 cup lentils
- 1 Onion
- 1 tbs flour
- For the salad:
- 1 cucumber
- 1 large tomato
- Lemon juice
- Olive oil
- Salt & pepper
How to Make It
Step 1
Start by chopping the onion, sprinkle with salt and set aside to drain
Step 2
Chop the cucumber and tomato into small cubes, add the lemon juice, olive oil, season and set aside. You may also garnish with some dried mint.
Step 3
Drop the lentils into a generous amount of boiling salted water and cook for about 15 minutes
Step 4
In the meantime, sprinkle the drained onions with 1 tbs of flour and lay out on a cooking tray and place into a hot oven (220°C) for 30 minutes.
Step 5
Once the lentils have cooked, toss them into a hot skillet (reserve boiled water for later) and add the quinoa and season with a tbs of cumin. Stir for a couple of minutes.
Add the whole back into the boiled water and cook over high heat for about 15 to 20 minutes (until water has completely evaporated).
Step 6
Remove the now crunchy onions from the oven.
Step 7
Serve the quinoa and lentils and garnish with the salad and a handful of crunchy onions. Garnish with fresh or dried mint leaves
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Nutritional Info:
Lentils are often overlooked, even though they’re an inexpensive way of getting a wide range of nutrients. They’re packed with B vitamins, magnesium, zinc and potassium.
Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets
Source: Healthline
