Lentil & Quinoa Pilaf with Sautéed Leek – Lentils.org

Lentil & Quinoa Pilaf with Sautéed Leek

  By lentilsorg    

March 8, 2016

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  • Prep: 15 Minutes
  • Cook: 30 Minutes

  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 4-6
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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.

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

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Nutrition Facts

Serving Size3/4 cup (175 mL)
Calories190
Sodium160 mg
Potassium342 mg
Protein7 g
Cholesterol0 g
Sugar3 g
Total Fat5 g
Saturated Fat0 g
Total Carbohydrates29 g
Dietary Fiber5 g