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.
Ingredients
For the Quinoa and Lentils
- 1 cup quinoa
- 1/2 cup red lentils (dry)
- 1/4 tsp saffron
- 3 cups water
For the Veggie Sauté
- 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
Instructions
For the Quinoa and Lentils
- Wash the lentils. Add them to a pot and add enough water to cover them. Then, run your fingers through the lentils. The water will become cloudy. Discard the cloudy water and repeat this process until the water appears clear.
- 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.
For the Veggie Sauté
- While the quinoa and lentils are cooking, 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.
- 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.
Combine both
- Add the cooked quinoa and lentil mixture to the pan with the sautéed 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.
Notes
4 servings are indicated for this recipe if this is consumed as an entrée. If this Saffron Quinoa Lentils with Vegetables dish is served as a side dish, then the nutritional information will change.
Nutrition
Calories: 406kcal | Carbohydrates: 59g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 95mg | Potassium: 1077mg | Fiber: 15g | Sugar: 5g | Vitamin A: 10281IU | Vitamin C: 18mg | Calcium: 176mg | Iron: 6mg
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