Quinoa Lentil Broth Bowl Recipes

QUINOA LENTIL BROTH BOWL

Steps:

• Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.
• Cook onion, kale, carrots, celery and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.
• Add chicken or vegetable broth, diced tomatoes with their juices and reserved lemon wheels. Bring to a boil. Stir in lentils and quinoa. Reduce heat and simmer, covered, until grains are tender, about 10-15 minutes.
• Top with sliced cooked chicken, if desired.

RED LENTIL QUINOA BOWL

Steps:

• Pre-heat the oven to 400 degrees F.
• Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
• Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
• Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
• To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
• Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
• To assemble, divide everything between 4 containers or bowls and serve right away.

PANERA BROTH BOWL WITH LENTILS, QUINOA AND VEGGIES {GF, VEGAN}

Steps:

• In a food processor combine onion, garlic, celery and carrots. Process until broken down into crumbs or an almost smooth paste.
• In a pot heat olive oil over medium-high heat and add the veggie puree. Add salt and pepper to taste. Cook for 3-5 minutes, stirring frequently.
• Add tamari, quinoa and lentils.
• Add 1 bunch rosemary and 2 sprigs fresh parsley.
• Add 8 cups broth.
• Bring to a boil, reduce heat and simmer for 15 minutes, until quinoa and lentils almost cooked through.
• Add kale and cauliflower. Cook for a few minutes.
• Add spinach, lemon juice and lemon zest.
• Serve garnished with fresh herbs and chili garlic sauce for added spice.

BLT QUINOA BOWLS

Steps:

• Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt.
• Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.

SPICY LENTIL QUINOA CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
• Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
• Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.