Lentil Quinoa Pilaf

I was reading “Complete Nutrition: How To Live In Total Health” by Dr. Michael Sharon, the other night. This book truly helped me realize how important protein is to the body. I also learned you have to be eating a complete protein (meaning a protein containing all the amino acids) for your body to properly absorb and use the protein. Now this is easier for people that choose to eat meat and animal products, but is still possible for people on a plant based diet. We just need to be conscious of this when we choose meals to consume. Sometimes this can require taking supplements, but you should speak with a doctor first before deciding to do so.

This recipe is a delicious way to get some protein in your diet. It makes great leftovers as well. I added broccoli to mine, but you could switch up the veggies to your taste.

*Side note: I haven’t read all of the book mentioned above, but so far I would highly recommend it!

Lentil Quinoa Pilaf

Based on a recipe by Everyday Vegan Girl

  • 4 green onions, sliced thinly, divided into white and green pieces
  • 2 garlic clove, minced
  • 2/3 cup red lentils
  • 1/3 cup rainbow quinoa
  • 2 cups vegetable broth
  • 1/2 large lemon, sliced thinly
  • 1 bunch broccoli, cut into florets
  • 1 generous pinch saffron

In a medium sized pot, over medium heat, saute white halves of the green onions and garlic, for approx 2-3 minutes.

Add the lentils and quinoa, and cook for 1 more minute.

Add the vegetable broth, turn the heat down to low, cover the pot and simmer for 15 minutes.

Add the lemon slices and broccoli to the pot, recover and cook for 5 more minutes.

Remove from the heat. Mix in saffron, recover the pot and let sit for 5 more minutes.

Remove lemon and garnish with the remaining green onions before serving. You can also sprinkle some hemp seeds on top for some extra nutrition.

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