Recipe: Quinoa with Lentils

From the Vitality Food Feature ‘QUINOA CUISINE‘.

This is one of those versatile recipes that you can easily personalize to suit your own taste to a ‘tee’, using what you have on hand. I don’t use measures for the vegetables because I like to mix and match whatever is in season, or whatever I have in the crisper. (Serves 4 to 6)


  • 1 cup cooked quinoa
  • 2 cups white (or other colour) lentils, rinsed
  • 1 onion, diced
  • 1 clove garlic, minced
  • Chopped raw vegetables (carrot, parsnip, turnip or whatever is on hand)
  • Seasonings of choice
  • Water to cover

1) Put lentils into a pot along with onion, garlic, chopped vegetables, seasonings, and barely enough water to cover.

2) Boil until lentils are tender (about a half hour), and only a small amount of liquid remains.

3) Over low heat, simmer off the remaining liquid. Spoon lentils over quinoa and serve.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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