Quinoa & Lentils with Garlicky Pumpkin Seeds
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
For the quinoa:
6.2 oz (175 g) uncooked quinoa
6.2 oz (175 g) uncooked quinoa
For the garlicky pumpkin seeds:
4 garlic cloves, thinly sliced
2 tsp coriander seeds, lightly crushed
2.5 oz (70 g) pumpkin seeds
1 tsp red pepper flakes, to taste
4 garlic cloves, thinly sliced
2 tsp coriander seeds, lightly crushed
2.5 oz (70 g) pumpkin seeds
1 tsp red pepper flakes, to taste
For assembling:
6.2 oz (175 g) pre-cooked lentils
2 portions Creamy Tofu
Ricotta
4 portions of Homemade Pickled Red Onions
6.2 oz (175 g) pre-cooked lentils
2 portions Creamy Tofu
Ricotta
4 portions of Homemade Pickled Red Onions
Nutrition
(Per Serving)
Calories
515
Fats
23 g
Protein
23 g
Carbs
54 g
Instructions
- Bring 10 fl oz (300 ml) water to a boil in medium pot. Add pinch of salt and quinoa. Reduce heat to low, cover, and cook for 12 minutes or until water is absorbed. Fluff with fork and set aside.
- Heat 2 tablespoons olive oil in pot over medium heat. Add garlic and cook for 1 minute. Stir in coriander and pumpkin seeds, cooking for 2 to 3 minutes. Add red pepper flakes and season with salt in last 30 seconds. Remove from heat.
- To assemble, layer quinoa, lentils, and ricotta in bowl. Top with garlicky pumpkin seeds and pickled onion. Serve warm or at room temperature.