Name: Quick Cusco Quinoa Bowl with Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g quinoa; 100 g lentils; 1 medium onion; 2 cloves garlic; 1 medium carrot; 1 red red bell pepper; 500 ml vegetable broth; 1 tsp cumin; 1 tsp smoked paprika; 2 tbsp olive oil; to taste Salt and pepper; chopped Fresh cilantro (optional); Avocado slices (optional); Lime wedges (optional); (for serving) Greek yogurt or sour cream (optional)

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Quick Cusco Quinoa Bowl with Lentils

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Welcome to the vibrant and flavorful world of Cusco with this delightful quinoa bowl! Perfectly fragrant Cusco quinoa is paired with protein-rich lentils, layered with aromatic spices, and served family-style—just as it's enjoyed in the heart of Peru. Feel free to customize the toppings or sides according to what you have available; this dish is all about flexibility and creativity!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: South America

Cuisine: Peruvian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g quinoa
100 g lentils
1 medium onion
2 cloves garlic
1 medium carrot
1 red red bell pepper
500 ml vegetable broth
1 tsp cumin
1 tsp smoked paprika
2 tbsp olive oil
to taste Salt and pepper
chopped Fresh cilantro optional
Avocado slices optional
Lime wedges optional
(for serving) Greek yogurt or sour cream optional

Equipment

Medium saucepan
Deep frying pan or pot
Stirring spoon
Chef's knife
Heatproof mixing bowl

Method

In a medium saucepan, combine the quinoa and 400 ml of vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Set aside to rest for 5 minutes.
In a frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
Stir in the garlic, diced carrot, and bell pepper; cook for another 5 minutes or until just softened.
Add the rinsed lentils to the sautéed vegetables, followed by the remaining 100 ml of vegetable broth, cumin, and smoked paprika. Season with salt and pepper to taste.
Cover and simmer for 15 minutes, or until the lentils are tender but still hold their shape.
To serve, fluff the quinoa with a fork, then layer it on a large serving dish. Spoon the lentil mixture on top, and add optional toppings like fresh cilantro, avocado slices, and a squeeze of lime. Enjoy family-style!

Nutrition

Calories: 350kcalCarbohydrates: 58gProtein: 14gFat: 8gSodium: 180mgPotassium: 450mgFiber: 12gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Feel free to switch out the lentils for chickpeas or another legume if you prefer!
This quinoa bowl can be stored in an airtight container in the fridge for up to three days.
To reheat, simply warm it on the stove with a splash of water for added moisture.
Get creative with your toppings—different herbs or a dash of hot sauce can add a unique twist!
Enjoy cooking, and let the flavors of Cusco inspire you!

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Quick Cusco Quinoa Bowl with Lentils