Traditionally made with caramelized onions, lentils and white rice - this recipe swaps out the rice for quinoa. Simply spiced with cumin and a touch of cinnamon, this versatile recipe makes a great entree or side. And it can be served hot or cold.
Servings: 6 servings
- 4 cups onions, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 cup quinoa uncooked
- 2 cups water (for cooking the quinoa)
- 1/2 cup brown lentils uncooked
- 2 cups water (for cooking the lentils)
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon hot chili powder (optional. Or sub with black pepper)
- 1 avocado, sliced (optional, for serving)
I cook the onions in a large frying pan that has a lid. I don’t put the lid on while cooking the onions but I use the same pan later, with the lid, when cooking the quinoa. This saves cleaning a pan. Yes, I am that lazy. If you don’t have a frying pan with a lid, you can cook the quinoa in a separate pan.
Storage and Leftovers
- This will keep well in the fridge for at least 3 days if not longer.
- You can serve this hot or cold.
- Reheat it in a low temperature oven, or a microwave.
Nutritional information is an estimate and does not include topping with avocado or extra onions.
Serving: 6servings | Calories: 279kcal | Carbohydrates: 37g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 445mg | Fiber: 8g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 5.9mg | Calcium: 55mg | Iron: 3mg