Quick quinoa, lentil and pea mix (Vegan, high protein and gluten-free)

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
  • Chickpeas
  • Couscous
  • 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


  1. Boil the quinoa in the vegetable stock for 15 minutes adding water to stop the pan from going dry.
  2. If you have the time, leave the quinoa for 10-15 minutes to soak up the stock.
  3. 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

3 thoughts on “Quick quinoa, lentil and pea mix (Vegan, high protein and gluten-free)

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