Lentil & Quinoa Pilaf with Sautéed Leek
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Lentils.org

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Lentil & Quinoa Pilaf with Sautéed Leek

Prep Time: 15 Minutes

Total Time: 45 Minutes

Servings: 4-6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 cup (250 mL) thinly sliced leek
  • 1/2 cup (125 mL) minced celery
  • 1 garlic clove, minced
  • 1 cup (250 mL) red & white quinoa, rinsed thoroughly
  • 3 Tbsp (45 mL) white wine
  • 2 cups (500 mL) vegetable stock
  • 1 cup (250 mL) cooked green lentils
  • 3 Tbsp (45 mL) fresh chopped parsley
  • to taste, salt and ground black pepper

Directions

  1. Heat oil in a saucepan. Add leek and celery and cook over low heat until softened and lightly golden. Stir in garlic, add quinoa and cook, stirring, for about 2 minutes. Add wine and stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 15 minutes. Cover and let stand for 5 minutes.
  2. Stir in cooked lentils and parsley. Season to taste with salt and pepper and serve.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 190
  • Total Fat 5 g
  • Saturated Fat 0 g
  • Cholesterol 0 g
  • Carbohydrates 29 g
  • Dietary Fibre 5 g
  • Sugar 3 g
  • Protein 7 g
  • Sodium 160 mg
  • Potassium 342 mg
  • Folate 127 mcg

Tags

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