A great way to introduce lentils and quinoa to your diet. Both are nutrient rich, plant-based sources of protein and fiber, and low on the glycemic index. Unlike green lentils, black lentils possess anthocyanins – the same powerful antioxidant found in dark berries like blueberries and blackberries.
This recipe can be made as a side dish, or it can be used as a base and add other ingredients to make an entrée. Goes great topped with chicken or seafood.
Black Lentils and Quinoa
Ingredients
Yields 4 cups
3 cups water
½ cup black beluga lentils
1 cup chicken stock
½ cup quinoa
½ tsp kosher salt
½ tsp black pepper
½ tsp fish sauce
½ tsp white wine vinegar
1 TBL extra virgin olive oil
Method
1. Bring water to a boil in a 4 ½ qt. saucepan. Add lentils and boil over medium heat for 20 minutes.
2. Add quinoa and stock to a separate saucepan and bring to a boil.
3. Once quinoa is boiling, cover and reduce heat to simmer for 15 minutes.
4. When quinoa is finished, fluff with a fork and set aside until lentils are done.
5. When lentils are tender, drain, and return to the same saucepan with no heat.
6. Add quinoa and stir together.
7. Add salt, pepper, fish sauce, vinegar and olive oil. Stir until mixed and ready to serve