Ingredients
Equipment
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
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!
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!