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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
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
1 cup red split lentils, rinsed very well in water
1 cup sweet rosé or white wine such as Jeunesse Cabernet Sauvignon
1/2 cup water
salt, to taste
pepper, to taste
In a medium mixing bowl, combine all ingredients well.
Heat a large frying pan over medium– high heat. Spray pan very well with cooking spray.
Using a large tablespoon or your hands, form small balls and flatten slightly.
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.
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.
Remove from heat and add salt and pepper to taste. Serve hot or at room temperature.
Serve quinoa bites and red lentils with sautéed spinach, pine nuts, and cooked fresh beets.
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