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Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!


Quinoa Mujaddara

 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!


  • 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

Music by Bensounds

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

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