QUINOA AND LENTIL PILAF

Quinoa and Lentil Pilaf image

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 medium size yellow or red onion, finely chopped
Salt to taste
2 large garlic cloves, minced
2 cups cooked quinoa
1 cup cooked lentils
1/2 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1/3 cup chopped fresh dill
Freshly ground pepper
2 tablespoons fresh lemon juice (more to taste)

Steps:

Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 2 grams