Recipe by

Lentils.org

Lentil & Quinoa Pilaf with Sautéed Leek

Prep Time: 15 Minutes

Total Time: 45 Minutes

Servings: 4-6

Recipe by

Lentils.org

Ingredients

Directions

Nutrition

Ingredients

1 Tbsp (15 mL) canola oil

1 cup (250 mL) thinly sliced leek

1/2 cup (125 mL) minced celery

1 garlic clove, minced

1 cup (250 mL) red & white quinoa, rinsed thoroughly

3 Tbsp (45 mL) white wine

2 cups (500 mL) vegetable stock

1 cup (250 mL) cooked green lentils

3 Tbsp (45 mL) fresh chopped parsley

to taste, salt and ground black pepper

Directions

Heat oil in a saucepan. Add leek and celery and cook over low heat until softened and lightly golden. Stir in garlic, add quinoa and cook, stirring, for about 2 minutes. Add wine and stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 15 minutes. Cover and let stand for 5 minutes.
Stir in cooked lentils and parsley. Season to taste with salt and pepper and serve.

Nutritional Information

Serving Size: 3/4 cup (175 mL)
Per serving:
Calories 190
Total Fat 5 g
Saturated Fat 0 g
Cholesterol 0 g
Carbohydrates 29 g
Dietary Fibre 5 g
Sugar 3 g
Protein 7 g
Sodium 160 mg
Potassium 342 mg
Folate 127 mcg

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