High-Protein One-Pot Quinoa & Lentils

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

4 cups vegetable broth (plus more as needed)

1 cup quinoa (rinsed)

1 cup green lentils (or brown, rinsed)

1 cup diced red onion (1 medium)

1 cup sliced celery (about 2 ribs)

3/4 cup chopped carrots (2 medium)

1 cup sweetcorn kernels (frozen or fresh)

1 small jalapeño (minced, optional)

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon chipotle powder

1 cup diced tomatoes (canned, with juice, about 1/2 14.5-ounce can) use a rotelle hot instead

Salt (to taste)

1/3 cup chopped cilantro

Vegan sour cream (to taste)

2 medium avocados (sliced)

Instructions

Preheat the broth: Add the vegetable broth to a small saucepan. Cook over medium-high heat until it comes to a simmer. Remove from the heat.

Combine the ingredients: Add the quinoa, lentils, red onion, celery, carrots, corn, jalapeño, oregano, cumin, chili powder, smoked paprika, garlic powder, chipotle powder, and diced tomatoes to a large saucepan. Add the preheated vegetable broth.

Simmer covered over low heat for 15 minutes, undisturbed. Mix gently, and add more broth as needed to keep the quinoa just submerged. Cook covered for 5 minutes more.

Set aside: Remove from the heat and let sit for 5 minutes covered. Remove the lid and mix gently to combine. Add salt to taste.

For serving: Garnish with cilantro. Top with sour cream and avocado.

Notes

Rotelle hot instead, skip cilantro. Takes longer than 15 min to simmer

Nutrition

• Calories: 387 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 0.4 g
• Lipides Insaturés: 3 g
• Sodium: 57 mg
• Glucides Totaux: 70 g
• Fibres Diététiques: 22 g
• Sucres Totaux: 7 g
• Protéines: 21 g