Name: Spring Quinoa Mujadara with Asparagus
Total time: PT2700.0S
Yield: 4
Ingredients: 1 cup Brown Lentils; 1 bunch Asparagus; to taste Sea Salt; as needed Olive Oil; 4 Shallot; 2 clove Garlic; 1 1/2 teaspoon Ground Cumin; 1/4 teaspoon Cayenne Pepper; 1 Cinnamon Stick; 3/4 cup Quinoa; 1 Lemon; 1/4 cup Fresh Herbs

This version of an authentic Lebanese mujadara recipe uses quinoa instead of rice, crispy shallots instead of onion, and roasted asparagus. It's quick and easy, and is a healthy veg-centric whole grain take on the original dish!

Low-Fat

Oven

Intermediate

Spring Quinoa Mujadara with Asparagus

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Brown Lentils

Asparagus

bunch

Sea Salt

to taste

Olive Oil

as needed

Shallot

Garlic

clove

Ground Cumin

teaspoon

Cayenne Pepper

Cinnamon Stick

Quinoa

Lemon

Fresh Herbs

Stove

Preheat the oven to 400 degrees F (200 degrees C).

Place the {@0:} in a bowl and cover with room temperature water by 1-inch.

Place the Brown Lentils (1 cup) in a bowl and cover with room temperature water by 1-inch.

Remove the woody part of the {@0:} by gently holding both ends and snapping the stalk in half.

Remove the woody part of the Asparagus (1 bunch) by gently holding both ends and snapping the stalk in half.

Cut the trimmed asparagus into 1-inch pieces. On a parchment-lined baking sheet, combine the asparagus with {@0:} and {@1:}.

Cut the trimmed asparagus into 1-inch pieces. On a parchment-lined baking sheet, combine the asparagus with Olive Oil ( as needed) and Sea Salt ( to taste).

Cut the trimmed asparagus into 1-inch pieces. On a parchment-lined baking sheet, combine the asparagus with Olive Oil (as needed) and Sea Salt (to taste).

Roast in the oven until browned and caramelized, about 20 minutes.

Meanwhile, heat {@0:} in a medium Dutch oven or lidded saucepan. Sauté the {@1:} over medium-high heat until crispy and browned; about 7 minutes. Remove half the shallots mixture to a bowl.

Meanwhile, heat Olive Oil (as needed) in a medium Dutch oven or lidded saucepan. Sauté the Shallot (4 N/A) [thinly sliced] over medium-high heat until crispy and browned; about 7 minutes. Remove half the shallots mixture to a bowl.

Meanwhile, heat Olive Oil (as needed) in a medium Dutch oven or lidded saucepan. Sauté the Shallot (4) over medium-high heat until crispy and browned; about 7 minutes. Remove half the shallots mixture to a bowl.

To the pot, add the {@3:}, {@2:}, {@1:}, and {@0:}. Cook for another minute until fragrant.

To the pot, add the Garlic (2 clove) [minced], Ground Cumin (1 1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), and Cinnamon Stick (1 N/A). Cook for another minute until fragrant.

To the pot, add the Garlic (2 clove), Ground Cumin (1 1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), and Cinnamon Stick (1). Cook for another minute until fragrant.

Stir in the {@0:} and cook for 1 more minute.

Stir in the Quinoa (3/4 cup) and cook for 1 more minute.

Drain the brown lentils and add to the quinoa along with 3 cups water and {@0:}.

Drain the brown lentils and add to the quinoa along with 3 cups water and Sea Salt ( to taste).

Drain the brown lentils and add to the quinoa along with 3 cups water and Sea Salt (to taste).

Bring to a boil, then reduce the heat to low. Cover and cook until the brown lentils and quinoa are tender, about 15 minutes. Remove from the heat and discard.

Stir in the juice from {@1:} and half the asparagus and {@0:}.

Stir in the juice from Lemon (1 N/A) [juiced] and half the asparagus and Fresh Herbs (1/4 cup) [chopped].

Stir in the juice from Lemon (1) and half the asparagus and Fresh Herbs (1/4 cup).

Transfer to a serving platter and top with the remaining asparagus, crispy shallots and mixed herbs. Enjoy!

Spring Quinoa Mujadara with Asparagus

4.7

45MINS

$2.71

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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