4.4/5
(7 Votes)
Ingredients
- 1 1/2 tsp. extra-virgin olive oil
- 1/2 medium carrot, diced
- 1/2 medium stalk celery, diced
- 1/4 medium onion, diced
- 1/4 medium red bell pepper, diced
- 1/4 tsp. ground smoked paprika
- 1 dash ground cumin
- 1/4 tsp. ground turmeric
- 3/4 cup cooked quinoa
- 1/4 cup cooked lentils
- 1 1/2 tsp. grated lemon peel
- 1 1/2 tsp. fresh lemon juice
- 2 Tbsp. finely chopped fresh parsley
Preparation
Step 1
1.Heat oil in medium saucepan over medium-high heat. Add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric; cook, stirring frequently, for 5 minutes, or until tender.
2.Add quinoa, lentils, zest, lemon juice, and parsley to cooked vegetables; heat over medium heat for 2 to 3 minutes, or until heated through.
3.Fluff with a fork and serve.
You'll also love
-
Hoisin-Glazed Halibut With Bok... 4.3/5 (8 Votes) -
Honey Baked Cod with Spinach &... 4.2/5 (9 Votes)
You'll also love
-
Black Bean Soup with Lime... 3/5 (2 Votes) -
Black Bean Soup (South Beach Diet... 4/5 (7 Votes)