Lentil, Quinoa, and Flaxseed Pilaf
  • Posted:
  • May 21, 2014

Lentil, Quinoa, and Flaxseed Pilaf
Recipe type: Main
Cuisine: American
Serves: 5
From Diabetic Living
  • ⅓ cup dry red lentils
  • ⅓ cup quinoa
  • 1 tablespoon olive oil
  • ⅓ 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 ¼ teaspoon dried thyme, crushed
  • Fresh thyme sprigs (optional)
  1. 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.
  2. 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.
Nutrition Information
Serving size: ½ Cup Calories: 152 Fat: 5 Saturated fat: 1 Carbohydrates: 20 Sodium: 198 Fiber: 4 Protein: 7

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