Red Lentil, Quinoa, and Flaxseed Pilaf Recipe
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Look for red lentils and quinoa at a large supermarket or a store that carries a wide selection of legumes and grains. Pairing them with flaxseeds boosts the nutrition of this pilaf.
Ingredients
- 1/3 cup dry red lentils
- 1/3 cup quinoa
- 1 tablespoon olive oil
- 1/3 cup finely chopped shallots or onion
- 2 cloves garlic, minced
- 2 tablespoons flaxseeds
- 1 14-ounce can reduced-sodium chicken broth
- 1 large red or green sweet pepper, chopped
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- Fresh thyme sprigs (optional)
- Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.
- Add lentils and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet pepper and snipped or dried thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.
- Calories 152, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 198 mg, Carbohydrate 20 g, Fiber 4 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat 1.
- Percent Daily Values are based on a 2,000 calorie diet
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