This recipe came about a bit by accident. I needed a potluck dish in a pinch, and not failing to disappoint, my lentils and quinoa stores came to my rescue. A little olive oil and salt, and it was all I could do to not consume the entire batch! So in prepping for the week ahead, I made another pot of quinoa and lentils, but this time decided to add in a few more pantry items ... my fave smoked Spanish paprika and nutritional yeast "nootch." Quinoa and lentils are pretty much the bees knees of vegan dishes - high proteins, high fiber, and very tasty. Plus the petite black lentils I ended up add a nice slightly chewy text to complement the creamy quinoa.
1/4 onion, diced
2/3 cup quinoa, dry
1/2 cup black lentils, dry
2 cups water or vegetable broth
2 tbs good olive oil
1/4 cup nootch (I used flaked)
1 tsp smoked Spanish paprika
Salt to taste
1. Heat 1 tsp of the olive oil in a medium pot. Sautee the onion until starting to become translucent. Then add the water, a pinch of salt, and bring to a boil.
2. Cook quinoa and lentils for about 20-30 minutes until water is consumed and lentils are tender. Remove from heat.