Earthy red quinoa and french green lentils taste amazing with sweet ripe tomatoes and a smoky lemon dressing.
The magic making these simple foods extra delicious is smoked paprika. I developed this recipe to inspire a friend looking for good lunch ideas. This one works nicely — it’s best at room temp, protein packed, super tasty, and portable. It also is an easy make-ahead dish.
Add a piece of fruit and lunch is served! Also fabulous over a bed of greens for a dinner entree. Enjoy! (for Barbara)
Smoky Quinoa and Lentils
(makes 4-5 generous servings)
1 cup french green lentils
1 cup red quinoa
3 medium ripe red tomatoes, diced
1/3 cup toasted pepitas
For the Smoky Lemon Dressing:
6 TB extra virgin olive oil
3 TB fresh squeezed lemon juice
1/2 tsp. smoked paprika
3/4 tsp. fine sea salt
Make the smoky lemon dressing by combining the olive oil, lemon juice, smoked paprika, and sea salt. Set aside.
Cook the green lentils: rinse the lentils, then place in medium covered sauce pan with 3 cups water. Bring to a boil, cover and simmer for about 20 minutes, or until the lentils are tender but still firm. Drain and place in a bowl.
Cook the red quinoa: First, rinse the quinoa. It is important to wash off the bitter saponins that are a natural part of the seed coat. I place the dry quinoa in a bowl, cover with cool water, swish around a couple of times, then drain in to a fine mesh colander. Place rinsed quinoa into a sauce pan, add 1 1/3 cups fresh water, bring to a boil, cover and simmer for 8 – 10 minutes, or until the quinoa is tender but still has bite, and the water has been absorbed.
When the cooked lentils and quinoa are cooled to room temp, combine with the tomatoes and smoky lemon dressing. Just before serving, add the pepitas.