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RECIPE
12 INGREDIENTS 12 STEPS 45min

Spring Quinoa Mujadara with Asparagus

4.6
5 Ratings
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!
Spring Quinoa Mujadara with Asparagus Recipe | SideChef
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!
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
45min
Total Time
$4.54
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
Brown Lentils
or Green Lentils
1 bunch
to taste
as needed
4
Shallots , thinly sliced
2 cloves
Garlic , minced
1/2 Tbsp
Ground Cumin , ground
1/4 tsp
Cayenne Pepper
1
Cinnamon Stick
3/4 cup
1/4 cup
Fresh Herbs , chopped
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Nutrition Per Serving

VIEW ALL
CALORIES
363
FAT
2.8 g
PROTEIN
23.6 g
CARBS
64.6 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place the Brown Lentils (1 cup) in a bowl and cover with room temperature water by 1-inch.
Step 3
Remove the woody part of the Asparagus (1 bunch) by gently holding both ends and snapping the stalk in half.
Step 4
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) .
Step 5
Roast in the oven until browned and caramelized, about 20 minutes.
Step 6
Meanwhile, heat Olive Oil (as needed) in a medium Dutch oven or lidded saucepan. Sauté the Shallots (4) over medium-high heat until crispy and browned; about 7 minutes. Remove half the shallots mixture to a bowl.
Step 7
To the pot, add the Garlic (2 cloves) , Ground Cumin (1/2 Tbsp) , Cayenne Pepper (1/4 tsp) and Cinnamon Stick (1) . Cook for another minute until fragrant.
Step 8
Stir in the Quinoa (3/4 cup) and cook 1 minute more.
Step 9
Drain the brown lentils and add to the quinoa along with 3 cups water and Sea Salt (to taste) .
Step 10
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.
Step 11
Stir in the Lemon Juice (2 Tbsp) and half the asparagus and Fresh Herbs (1/4 cup) .
Step 12
Transfer to a serving platter and top with the remaining asparagus, crispy shallots and mixed herbs. Enjoy!

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Nutrition Per Serving
Calories
363
% Daily Value*
Fat
2.8 g
4%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
64.6 g
23%
Fiber
22.3 g
80%
Sugars
6.5 g
--
Protein
23.6 g
47%
Sodium
11.3 mg
0%
Vitamin D
--
--
Calcium
127.6 mg
10%
Iron
9.7 mg
54%
Potassium
737.0 mg
16%
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