Quinoa and Lentil Bowl

Sarah Lasry Recipe By
 
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

Ingredients (11)

Quinoa Bites

Red Lentils

Start Cooking

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.

Note:

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.

Tip:

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.

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.

Note:

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.

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