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30 minute vegetarian lentil and quinoa bowls with lemon and coriander | healthy seasonal recipes

lentil quinoa bowls with coriander and lemon

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Lemon and coriander lentils with dill and sweet onion are arranged in bowls with quinoa, feta and cucumber.


Scale

Ingredients

  • 1 ½ cup vegetable broth (or water plus a pinch salt)
  • ¾ cup rinsed quinoa
  • 1 tablespoon coconut oil
  • 1 sweet onion, diced
  • ¾ teaspoon salt
  • 2 teaspoons coriander seeds, broken or crushed in a mortar and pestle
  • 1 15 ounce can lentils, drained and rinsed (1 1/3 cups cooked lentils)
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh dill
  • ½ cup crumbled feta cheese, optional
  • ½ cucumber, very thinly sliced
  • lemon wedges and dill sprigs for garnish

Instructions

  1. Bring broth or water to a boil in a medium sauce pan. Add quinoa and return to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa germ bursts and it is just tender, 18 to 22 minutes.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 8 minutes. Add coriander seeds, and cook, stirring until fragrant, about 30 seconds. Add lentils and lemon juice and cook, stirring often until heated through, 2 to 3 minutes. Remove from heat and stir in chopped dill.
  3. Arrange bowls by layering cooked quinoa, the lentils, and top with feta, cucumber, dill sprigs and lemon wedges.


Notes

17 mg Cholesterol, 0 g Added Sugars


Nutrition

  • Serving Size: 1 1/2 cups each
  • Calories: 217
  • Sugar: 5 g
  • Sodium: 1 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 7 g
  • Protein: 4 g

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