Name: Moroccan Mujadara (Lentils and Quinoa with Caramelized Onions)
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

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

In a large soup pot, combiner the garlic, cumin, salt, pepper, and cinnamon. Add water and bring to a boil.

Once boiling, stir in the quinoa and lentils, and reduce heat. Cover and let cook until liquid is absorbed (stirring occasionally).

In a saute pan, heat avocado oil. Add in the onions and cook until caramelized.

Once quinoa and lentils are cooked through and all water is absorbed, add in green onions and cilantro. Mix well.

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