Name: Saffron Quinoa Lentils with Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup quinoa; 1/2 cup red lentils (dry); 1/4 tsp saffron; 3 cups water; 2 tbsp. Olive oil; 1 onion ((approximately 1 cup chopped)); 4 garlic cloves ((approximately 3 tsp)); 2 celery stalks; 1 cup frozen edamame; 1.5 cups frozen butternut squash; 1 cup frozen spinach; 2 tsp ground coriander; 2 tsp harissa; 1/2 tsp oregano; 1/2 tsp turmeric; Salt and pepper to taste; OPTIONAL: Parsley and/or red pepper flakes

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Made with pantry staples like quinoa and red lentils, fragrant saffron, a fusion blend of spices, and frozen vegetables, this Saffron Quinoa Lentils with Vegetables comes together quickly. This flavorful dish is also vegan and gluten-free.

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My favorite Saffron Quinoa and Lentils with Vegetables

In years past, as I live here in the South, I have made a recipe that incorporated black-eyed peas and greens to start a New Year. There were the stuffed buns, the curry, the fritters, the puff pastry baskets, and the croquettes!

But this year, I decided to do something different. I learned that lentils are eaten at the stroke of midnight in Italy and some Latin American countries as they are thought to bring good fortune.

As I always have lentils (or dal, like my mom calls it) hanging out in my pantry, I decided to make a dish using them along with some frozen green vegetables and quinoa. A plant-protein-rich, wholesome dish packed with flavor and texture to start this New Year.

Why I Love this two-pot dish, and hope you do too:

Plant-based & protein-rich thanks to quinoa, dal, and edamame
Aromatic and warming, with a fusion blend of saffron, turmeric, coriander, and harissa
Freezer-friendly ingredients make it perfect year-round
Naturally vegan and gluten-free
Great for weekday lunches or easy dinners

Ingredients

For the Quinoa and Lentils

Quinoa
Dry red lentils
Saffron
Water

For the Veggie Sauté

Olive oil
Yellow or Red onion
Cloves garlic
Celery
Frozen edamame
Frozen butternut squash
Frozen spinach

Spices & Seasoning

Coriander
Harissa
Oregano
Turmeric
Salt and black pepper, to taste
And, totally optional are some parsley (or cilantro) and red chili flakes to garnish.

Instructions

Wash lentils until cloudy water... — ***Wash lentils until cloudy water…***

Washing the lentils until the water is clear — ***Wash lentils until cloudy water…***

Step 1: Cook the Quinoa and Lentils
Wash the lentils. I do this by adding them to a pot and adding enough water to cover them. Then, I run my fingers through the lentils. The water will become cloudy. I discard the cloudy water and repeat this process until the water appears clear. Then, add the quinoa, red lentils, saffron, and water to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the lentils are tender. Set aside.

lentils, quinoa, and saffron cooked together

Step 2: Sauté the Aromatics
Peel and chop the onion and garlic. Add the olive oil to a large pot or pan set over medium heat. Add the onion and garlic to the pan and sauté for 7–10 minutes, until soft and lightly golden.

Step 3: Add the fresh and frozen veggies and Spices
Rinse and chop the celery. Then add the celery, frozen edamame, frozen butternut squash, and frozen spinach. Also add the coriander, harissa, oregano, and turmeric. Sauté for about 5 minutes, until the vegetables are warmed through and fragrant, stirring often.

Step 4: Combine and Season
Add the cooked quinoa and lentil mixture to the pan with the sauteed veggies. Stir well and season with salt and pepper to taste. If you choose to garnish this dish (like I did), sprinkle on some fresh chopped parsley (or your favorite fresh herbs) and red pepper flakes.

Easy and wholesome quinoa lentil vegetable saute

Serving Suggestions

Enjoy a bowl of this dish by itself, as it is a plant-protein-packed vegan entrée.

It can be jazzed up with a small pour of lemon juice and some almonds or any other nut.

It will be delicious with some roasted eggplant, carrot spinach croquettes, and mango chutney.

It can also be served along with a simple salad like this pistachio kale crunch salad or this pickle salad, or some sliced cucumbers and tomatoes.

It can also be served as a side dish to this harissa chicken or air-fried tofu.

Storage

Leftovers of this easy dish can be stored in an airtight container in the fridge for up to 4 days.

It can be reheated on a stovetop or microwave.

A Nutritious and Flavorful Meal

I prefer that 80% of my meals are flexible, wholesome, and comforting—and this two-pot Saffron Quinoa Lentils with Vegetables sauté fits right in. Whether I’m meal-prepping for the week or cooking a cozy dinner at home, this recipe is naturally gluten-free, vegan, and packed with protein, fiber, and flavor.

If you’re looking for a healthy, plant-based dinner that’s easy, tasty, and nourishing, this Saffron Quinoa Lentil and Veggie Sauté checks all the boxes. It’s proof that healthy cooking doesn’t have to be complicated to be delicious.

Easy Saffron Quinoa Lentils with Vegetables

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Saffron Quinoa Lentils with Vegetables

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Shashi