I wish these pictures were better. They honestly don’t do this dish justice but right as I started cooking I grabbed my camera only to see that the battery was dead so I was left with my Iphone. It’s the best I could do, believe me, regardless of the photos, this dish is fantastic!
A few days ago I was at a loss for what to make for dinner. Michael mentioned wanting something with lentils or quinoa, I can’t remember but it doesn’t matter because I ended up using both. I just love lentils, I go through phases of eating them a lot, then forgetting about them, then falling in love all over again. They are so easy to make, super hearty and leave you feeling full for hours.
On a side note, I recently discovered celery salt. How did I go this long without it in my life? It’s amazing and really makes this dish, I recommend it if you have it sitting in your pantry from that time a couple of years ago when you made bloody Marys. Just me?
I won’t talk anymore about this dish, no one reads the description anyway, just make it, you’ll be happy, I’ll be happy, your belly will be HAPPY!
Makes 4 servings.
Cook time from start to finish: 40 minutes
Southwestern Quinoa and Lentils (vegan, gluten-free)
1 cup quinoa
1 1/4 cup lentils
1 tablespoon olive oil
1 bell pepper, sliced
1/2 white onion, sliced
1/2 zucchini, sliced
1 cup frozen corn
1 tablespoon chile powder
1/2 tablespoon cumin
Dash of cayenne
1 teaspoon celery salt
1 teaspoon coriander
1 tablespoon minced garlic
1 28 ounce can diced tomatoes
1 cup torn kale
cilantro and olives, optional
While lentils are cooking, heat olive oil in a big pan. Saute bell pepper, onion, zucchini for 5 minutes then add corn. Next add chili powder, cumin, celery salt, coriander and garlic.
Continue to sate vegetables for another 2 minutes.
Add can of diced tomatoes.
Let mixture come to a simmer then add quinoa and kale.
To serve, place lentils in a bowl, spoon quinoa and vegetable mixture over the lentils, then top with cilantro and olives.
Enjoy and Exhale!