1 cup quinoa, uncooked
2-3 tsp olive oil
1 small onion, diced
1 15-oz can low-sodium lentils, drained and rinsed (or cooked dry lentils)
Optional: Cherry tomatoes, halved, chopped broccoli, peas, or another vegetable
- Rinse and cook quinoa as per package instructions or in a rice cooker.
- Meanwhile, add oil to a nonstick skillet and saute onion on medium heat until tender.
- Add lentils and cooked quinoa to onions and mix together. Continue to cook for 5 minutes. If using cherry tomatoes, add them after removing from heat. For other vegetables, add together with lentils and onion.
Can be served warm, cold, or at room temperature.
Makes 4 servings (double recipe to make enough for freezing)
One serving: 240 calories, 7g fat, 33g carbs, 12g protein, 13g fiber