This recipe is one of my favourite quinoa recipes and is very versatile. You can bulk it up, serve it with vegetables or a salad and eat it as a highly nutritious vegan meal, you could serve it as a lower calorie alternative to rice with a curry or you could have it cold as a snack.
I’ve chosen peas, lentils and quinoa for this recipe however you could vary it up by using other whole grains and beans such as:
- Kidney beans
- Brown/Wild Rice
- You could add some vegetables such as carrot, broccoli or sweet peppers.
- Or you could throw in some seeds such as chia, flax or pumpkin seeds.
Serves 4 (as a side)
- 60g uncooked quinoa
- 100g lentils, prepared according to package intructions (you could use canned lentils to speed if you are short on time)
- 200g frozen peas
- 500ml vegetable stock
- 1tsp dried basil
- 1tsp dried oregano
- Ground black pepper, to taste
- Boil the quinoa in the vegetable stock for 15 minutes adding water to stop the pan from going dry.
- If you have the time, leave the quinoa for 10-15 minutes to soak up the stock.
- Add the frozen peas, cooked lentils, basil, oregano and ground black pepper and add some more water if necessary. Simmer for 5 minutes before serving.
Nutrition (as a side- 1/4 recipe):
- Calories: 94
- Fat: 0.7g (Saturated Fat: 0.1g)
- Cholesterol: 0mg
- Protein: 5.6g
- Sodium: 56.9mg (this figure will vary based on what stock cube you use – if you use homemade stock you will have less salt)
- Carbohydrate: 15.3g (of which 3g is sugar)
- Fibre: 4.4g
- Net carbs (carbohydrate – fibre): 11.8g