necessity is the mother of invention {& that's why we're here, friends} we dance to the music, we play in the kitchen & sometimes that means one of us breaks the wine glasses {we're not saying who} the cook is a cubicle-warmer/learning & development specialist by day, & a writer/photographer/kitchen goddess by night who has fun inventing healthy things she can actually eat we seriously both need capes & a kick-ass theme song & the baker is a catering delivery superhero; no job too big or too early or too floral not to come home & make magic with a mixer & an oven we are always gluten-free, dairy-free, & magically delicious now, somebody turn up the music! we're about to get our dance on!

05 March 2008

spicy quinoa & lentils

{NOTE: This recipe originally posted here.}

The skinny on today’s featured ingredients:

Quinoa: an ancient grain native to South America, enjoying increased popularity in recent years. High in fiber and providing complete protein (meaning it contains all 9 essential amino acids, essential for tissue growth & repair). A good source of fiber as well as the following minerals: manganese, magnesium, iron, copper, riboflavin, and phosphorous.

Lentils: a good source of cholesterol-lowering fiber, also helps keep blood sugar low after a meal. A good source of important B-vitamins, magnesium, folate, and other minerals as well as protein.

1 lb. green beans (fresh or frozen)
3 c. vegetable broth (I like No Chicken Broth by Imagine Foods)
½ c. quinoa
½ c. green lentils
Cayenne pepper (about ½ - 1 tsp; adjust as needed to your preference)
Cumin (about ½ - 1 tsp; adjust as needed to your preference)
½ large yellow onion, chopped
1 dry pint grape or cherry tomatoes, sliced in half lengthwise
Sea salt, to taste
Pepper, to taste
Olive oil

OPTIONAL: (for a non-vegan dish):½ lb. lean chicken sausage (with garlic is nice if you can find it!)

What else you’ll need:
Chopping knife
Cutting board
Sauce pan
Cookie Sheet


Green Beans:
Heat oven to 400 degrees
Spread green beans & snap peas out on a cookie sheet & add a good pour of olive oil, stirring until veggies are coated
Sprinkle with salt & pepper
Cook for about 20-25 minutes (or until they reach desired doneness), stirring periodically

Quinoa & Lentils:
Put vegetable broth in a sauce pan on high heat
Add cayenne and cumin
After broth comes to a boil, add quinoa and lentils
Reduce heat to low, cover and allow to simmer for 30 minutes

Onions & Tomatoes:
Pour olive oil into a skillet, heat to medium-high heat
Add chopped onion, stir periodically
After onions begin to caramelize (about 10-15 minutes), add sliced grape tomatoes
Cook until the onions are almost black and tomatoes are soft

Bringing it all together:
Quinoa and lentils are done cooking once the liquid is absorbed
Combine onion and tomato mixture with quinoa and lentils
Add salt/pepper to taste
Serve on bed of cooked green beans.

OPTIONAL: Top with chicken sausage (as shown)
Serving Suggestions:

As a side dish: Serve by itself, sprinkle with salt & pepper to taste
As a main dish: top green beans with quinoa & lentil mixture; sprinkle with salt & pepper to taste; top with cooked chicken sausage for a meaty main dish (as shown)


quinoa & lentils photo by kirsten.michelle


di said...

somebody stop me
how do i get this goodness in me?

kirsten get up here!
i mean over here.
before terri boils her delicious bass!

Christianne said...

okay, so i just noticed all the fun new addditions to this blog -- the modified banner, the added pictures of you and kaari, the HILARIOUS disclaimer, and all the fun headlines to these sections, you babe-alicious girls, you.

you are definitely testament to this blog being aptly named "the playful cook."