Quinoa Tabbouleh Recipe (Gluten-Free)
This Quinoa Tabbouleh recipe is gluten-free, easy to make, and very flavorful. It's perfect for meal prep, and balanced with protein with the addition of chickpeas. This is a satisfying dish all on its own.
Easy One Pot Quinoa Recipe
Easy One Pot Quinoa with protein-rich, crispy chickpeas is the perfect weeknight dinner or meal prep recipe. Made with healthy, gluten-free, and budget-friendly ingredients.
QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
****
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3 Healthy One Skillet Quinoa Recipes | Dinner Made Easy
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Sara Lynn Cauchon shares 3 new healthy one skillet quinoa recipes that are great for dinner.
Asparagus, Chicken & Quinoa Bake
Servings: 6
Calories per serving: 427
2 leeks, sliced
3 garlic cloves, minced
1 ½ cups quinoa
3 cups chicken broth
1 tbsp fresh thyme
1 tsp dried oregano
2 chicken breasts, cooked and shredded
2 cups asparagus, cut into 2” pieces
1 cup ricotta cheese
2 lemons
¼ cup fresh parsley, roughly chopped
1 cup parmesan, grated
salt and pepper to taste
2 tbsp butter
In an oven safe skillet on medium-high heat add butter. Add leeks and sauté for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through.
Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds.
Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
Store in the refrigerator for up to 3 days.
Enjoy!
Turkey Quinoa Taco Skillet
Servings: 8
Calories per serving: 488
1 lb ground turkey
1 onion, finely diced
1 red pepper, diced
1 cup corn, fresh or frozen
2 garlic cloves, minced
1 jalapeno, minced
1 tbsp chili seasoning
1 tsp ground cumin
1 can black beans, rinsed and drained
1 cup quinoa
1 14oz can diced tomatoes
2 ½ cups chicken broth
salt and pepper to taste
1 cup cheddar cheese, grated
cilantro to garnish
oil
In an oven safe skillet on medium-high heat add oil. Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa.
Store in the refrigerator for up to 3 days.
Enjoy!
Garlic Shrimp & Quinoa
Servings: 8
Calories per serving: 315
1 onion, finely diced
4 garlic cloves, minced
1 chili, finely sliced (deseeded if desired)
1 tsp smoked paprika
1 ½ cups quinoa
3 cups chicken or vegetable broth
2 tbsp butter
2 cups broccoli florets
1 lb raw shrimp, peeled
1 lemon
2 tbsp butter
salt and pepper to taste
green onion for garnish
In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion.
Store in the refrigerator for up to 3 days.
Enjoy!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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How to Cook Perfect Quinoa! #shorts
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LENTIL QUINOA MEATLOAF BURGER | Vegan Richa Recipes
Lentil Quinoa Meatloaf Burger
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Lentil Quinoa Meatloaf Burgers. Lentil Quinoa Burger patties with spicy glaze. Easy “Meatloaf” Burgers. Serve as burgers with buns or as patties over a salad. Vegan Nut-free Recipe.
Lentils and quinoa and amped up with cooked onion, garlic and veggies, spices, sauces and made into patties. Cook the patties on a skillet and the patty is ready in 6 minutes! Glaze, add toppings and serve. Change up the spices in the burgers and use middle eastern blend, or garam masala or taco spice. Change up the glaze to choice. We had these with regular tomato, onion, lettuce. and some with chopped cucumber, radish, onion, tomato, cilantro salad.
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