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Recipe by Sarah Lasry

Quinoa and Lentil Bowl

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Quinoa and Lentil Bowl
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Quinoa Bites

  • 2 and 1/2 cups cooked quinoa (I like to use the varieties with two or three colors)

  • 1/2 cup chopped pecans (or walnuts)

  • 1 egg

  • salt, to taste

  • black pepper, to taste

  • garlic powder, to taste

Red Lentils

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Quinoa Bites

1.

In a medium mixing bowl, combine all ingredients well.

2.

Heat a large frying pan over medium– high heat. Spray pan very well with cooking spray.

3.

Using a large tablespoon or your hands, form small balls and flatten slightly.

4.

Place the balls in the hot frying pan and fry for about three to four minutes on each side. Remove and serve hot or at room temperature.

Tips:

For kids, serve the quinoa bites as mini burgers with a side of crunchy sweet potato fries or as the “meatballs” in your spaghetti marinara.

Notes:

These bites can be frozen in an airtight container for up to three months. To reheat, bake at 350 degrees Fahrenheit for about 10 minutes, flipping halfway through. For added flavor and texture, you can also add 1/2 cup cooked frozen spinach or finely chopped broccoli to the mixture.

Prepare the Red Lentils

1.

In a medium saucepan over medium–high heat, bring lentils, wine, and water to a high simmer. Cook for about 15 to 20 minutes, until liquid is fully absorbed and lentils are soft.

2.

Remove from heat and add salt and pepper to taste. Serve hot or at room temperature.

Notes:

Cooked lentils can be kept in an airtight container for up to three days.

To Serve

1.

Serve quinoa bites and red lentils with sautéed spinach, pine nuts, and cooked fresh beets.

Recipe tags

grain bowls lentils lunch make ahead quinoa quinoa patties Sarah Lasry weeknight dinners
Quinoa and Lentil Bowl

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