Lentil and Vegetable Stir Fry with Quinoa

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Table of Contents

Experience the delicious fusion of flavors and textures with this hearty Lentil and Vegetable Stir-Fry served over a bed of fluffy quinoa 🍛🥦. Packed with protein-rich lentils and colorful veggies, this dish is a celebration of nourishing goodness. Sautéed with aromatic garlic and ginger, every bite is a burst of taste and vibrancy. A satisfying and balanced meal that’s ready to bring comfort and health to your dinner table. Whisk yourself away to a world of culinary delight with each forkful! 🌟🍽️

Ingredients:

For the Lentil and Vegetable Stir-Fry:

1 cup dried green or brown lentils, rinsed and drained
2 cups mixed vegetables (such as bell peppers, broccoli, carrots, snap peas), sliced
2 tablespoons vegetable oil (e.g., canola or olive oil)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
Salt and pepper to taste
Soy sauce or tamari, for seasoning

For the Quinoa:

1 cup quinoa, rinsed
2 cups water or vegetable broth
Salt to taste

Directions:

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and season with salt to taste.
In a separate pot, bring about 3 cups of water to a boil. Add the rinsed lentils and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and minced ginger, and sauté for about 30 seconds until fragrant.
Add the sliced mixed vegetables to the skillet and stir-fry for 3-4 minutes until they’re slightly tender but still crisp.
Add the cooked lentils to the skillet. Toss everything together and sauté for an additional 2-3 minutes to combine the flavors.
Season the stir-fry with salt, pepper, and a splash of soy sauce or tamari for extra flavor.
Divide the cooked quinoa among serving plates. Top with the lentil and vegetable stir-fry.