NUTRITION FACTS
Serving Size = 3/4 cup (150g); Servings per container = 4-6; Calories 200; Total Fat 7g (11%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 10mg (0%); Total Carbohydrate 27g (9%); Dietary Fiber 6g (24%); Sugars 2g; Protein 7g.

QUINOA LENTIL MEDLEY

4-6 servings / 1 serving = 3/4 cup

QUINOA LENTIL MEDLEY

4-6 servings / 1 serving = 3/4 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1/4-1/2 small yellow or red onion finely chopped
  • Salt to taste
  • 2 large garlic cloves, minced
  • 2 cups cooked quinoa
  • 1 cup cooked lentils (optional: 1/2 cup green lentils + 1/2 cup yellow lentils)
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1/3 cup chopped fresh dill
  • Freshly ground pepper
  • 2 tablespoons fresh lemon juice (more to taste)

DIRECTIONS

  1. Heat 1 tablespoon of the olive oil over medium-low heat in a large skillet and add onion. Sweat onion until tender and translucent, about 5-8 minutes.
  2. Season with salt, add garlic, and continue to cook, stirring until garlic is fragrant, about another minute. Do not let the onion or garlic brown.
  3. Add the remaining oil and stir in quinoa and lentils. Add herbs (parsley, mint, and dill) and stir. Remove from heat and serve, adding a squeeze of lemon to each serving.
NUTRITION FACTS
Serving Size = 3/4 cup (150g); Servings per container = 4-6; Calories 200; Total Fat 7g (11%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 10mg (0%); Total Carbohydrate 27g (9%); Dietary Fiber 6g (24%); Sugars 2g; Protein 7g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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