A simple skillet meal, this gluten free Mediterranean Lentils and Quinoa dish is humble but deliciously satisfying!
Prep Time:10 minutesmins
Cook Time:25 minutesmins
Total Time:25 minutesmins
4
Ingredients
3/4cupquinoa
¾cupdry lentils
3cupswater
2tbspcanola or olive oil
1onionchopped
1tspbasil
1tsporegano
1tspsalt
¼tspfennel seeds
½package frozen spinachor 150 g, defrosted
½cupsundriedor oven roasted tomatoes, chopped
1155 ml can tomato paste (keep the can to measure out one can of water)
shredded mozzarella for servingoptional
Instructions
Combine the quinoa, lentils, and water in a pot. Heat over high heat until boiling then turn down to low to simmer. Don't cover the pot or else it might boil over!
Meanwhile, saute the oil and onion over medium low heat in a large skillet until soft.
Then add the basil, oregano, salt, and fennel seeds. Cook one minute.
Then add the spinach, sun dried tomatoes, and tomato paste. Fill the empty can of tomato paste with water and add to the skillet. Stir until combined.
Once the quinoa and lentils are cooked, add to the skillet.