I was first introduced to this delicious recipe when I visited sister for dinner, and she made this dish. It was so delicious to me, that I went on to make it for myself, and I ate it daily for at least a week.
If you aren't aware, at the time of this post being shared, I recently embarked on a journey to get back to wholesome health. Part of that is Raw 'tl 4, and this recipe is a go to dinner option for me. Part of my plan is to reduce my rice and bread intake, so quinoa is what I go to when I crave rice.
What makes Mujadara with quinoa good for you?
Mujadara with quinoa is not only a flavorful and comforting dish but also packs a punch when it comes to nutritional benefits. As someone who is passionate about nourishing my body with wholesome foods, this dish has become a go-to option for me. The combination of lentils, quinoa, and caramelized onions creates a well-rounded meal that is both satisfying and nutritious.
First and foremost, lentils are a fantastic source of plant-based protein, making mujadara an excellent option for aspiring vegans and vegetarians like me. Lentils are also rich in dietary fiber, which aids in digestion and helps maintain a healthy digestive system. Additionally, lentils contain essential minerals such as iron, potassium, and magnesium, which are vital for maintaining proper bodily functions.
When it comes to quinoa, it is a nutritional powerhouse. This ancient grain is a complete protein source, meaning it provides all the essential amino acids our bodies need. Quinoa is also high in fiber, which helps promote satiety and aids in regulating blood sugar levels. Moreover, quinoa is packed with important nutrients like manganese, magnesium, and phosphorus, which contribute to bone health and overall well-being.
By combining the lentils and quinoa in mujadara, I'm ensuring that my body receives a balanced mix of plant-based proteins, fiber, and essential nutrients. This delightful dish not only satisfies my taste buds but also supports my journey towards a healthy and vibrant lifestyle.
- 1 cup quinoa
- 1 cup green or brown lentils
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Rinse the quinoa under cold water and cook it according to the package instructions. Set aside.
- Rinse the lentils and remove any debris. Place them in a pot with enough water to cover and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the lentils are tender but still hold their shape. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Remove half of the onions from the skillet and set them aside for garnish.
- To the skillet with the remaining onions, add the cumin, ground coriander, turmeric, salt, and pepper. Cook for an additional 2 minutes, stirring well to coat the onions with the spices.
- Add the cooked lentils to the skillet and stir to combine with the spiced onions. Cook for another 5 minutes to allow the flavors to meld together.
- Serve the mujadara over a bed of cooked quinoa. Top with the reserved caramelized onions and a sprinkle of fresh parsley.
- Enjoy your delicious mujadara served with quinoa!
Note: You can customize this recipe by adding other spices or herbs of your choice, such as garlic, cinnamon, or fresh cilantro. Feel free to adjust the seasoning according to your taste preferences. I personally like adding cinnamon to mine, but try it either way. Nom Nom!
Let me know if you try the recipe, or have had Mujadara before. I would love to hear what you think.
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