Quinoa and Lentil Pilaf

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium size yellow or red onion, finely chopped
• Salt to taste
• 2 large garlic cloves, minced
• 2 cups cooked quinoa
• 1 cup cooked lentils
• ½ cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• ⅓ cup chopped fresh dill
• Freshly ground pepper
• 2 tablespoons fresh lemon juice (more to taste)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    248 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 to 6

Preparation

1. Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

• Advance preparation: The pilaf will keep for 3 or 4 days in the refrigerator. Reheat on top of the stove or in a medium oven. Add lemon juice just before serving.

15 minutes