4 cups water
1 cup quinoa, rinsed and drained (in place of traditional mujadara's rice)
1 cup brown or green lentils (red gets too smushy), rinsed and drained
4 garlic cloves, minced
1 tbsp cumin
2 tsp sea salt
Ground pepper, to taste
½ tsp cinnamon
Avocado oil
2 onions, chopped (if not feeding to little kids, can be sliced like traditional mujadara)
½ cup scallions, thinly sliced
½ cup cilantro, chopped
Hummus or yogurt for garnish
1
In a large soup pot, combiner the garlic, cumin, salt, pepper, and cinnamon. Add water and bring to a boil.
2
Once boiling, stir in the quinoa and lentils, and reduce heat. Cover and let cook until liquid is absorbed (stirring occasionally).
3
In a saute pan, heat avocado oil. Add in the onions and cook until caramelized.
4
Once quinoa and lentils are cooked through and all water is absorbed, add in green onions and cilantro. Mix well.
5
Transfer quinoa/lentil mixture to a large plate. Top with the caramelized onions and garnish with hummus or yogurt. Enjoy!
CategoryDairy-free/Soy-free, Entrées, Side dishes
Ingredients
4 cups water
1 cup quinoa, rinsed and drained (in place of traditional mujadara's rice)
1 cup brown or green lentils (red gets too smushy), rinsed and drained
4 garlic cloves, minced
1 tbsp cumin
2 tsp sea salt
Ground pepper, to taste
½ tsp cinnamon
Avocado oil
2 onions, chopped (if not feeding to little kids, can be sliced like traditional mujadara)
½ cup scallions, thinly sliced
½ cup cilantro, chopped
Hummus or yogurt for garnish
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