Lentils and Quinoa with Roasted Broccoli

by angelika on October 15, 2010

After the past month of decadent and divine, I think it is time to get back to heathy. I am starting a month of vegan and gluten free eating. I do this twice a year as a sort of detox from all the richness. This will get me ready for the holiday season with a clean plate, so to speak. Don’t panic, I will be making a few dishes and a cake as gifts this month, so we won’t have an all out health fest.

Lentils and Quinoa
1 cup quinoa, rinsed 
2 cups vegetable stock
2-3 cups lentils 
1 bay leaf
1 TBS basamic vinegar
2 TBS tamari
salt and pepper
1/3 cup olive oil
1 clove garlic, pressed
juice of half a lemon
1/4 cup apple cider vinegar
1 tsp dijon mustard
salt and pepper
1/2 cup flat leaf parsley, chopped
This dish is incredibly easy and incredibly fulfilling. It has such a rich taste and the combination of lentils and quinoa compliment each other so well. You feel really full from this dish, but not weighed down. It also tastes just as good hot as it does cold. This is one of my favorite packed lunches. Quinoa has a very rich amino acid profile, it has the highest protein content of all grains. Lentils are a staple protein source in India, and one of the foods that come darn close to meeting all your nutritional needs
rinse quinoa 
Rinse quinoa well. It contains a coating that is quite bitter. Once the quinoa is rinsed place it in a dry sauce pan and toast it, stirring often, until the quinoa is dry. This gives the quinoa a nice nutty flavor. Add your vegetable broth, or two cups of water and a TBS of vegetable broth powder. Once it comes to a boil, cover and turn the heat to low. After 15 minutes, or once all the liquid is absorbed, take from heat and fluff with a fork. Cover and set aside. 
You can really use any amount of lentils over 2 cups. I used at least 3, maybe 4 cups of dried lentils. However I like to have extra and I set some aside to feed the kids for lunch the next day. I like a lot of lentils in this dish, but you can use less if you want the ratio to sway more towards the quinoa. 
Boil the lentils with a bay leaf, with 2 inches water above them. This takes about 20 minutes. You want them al dente. When they are mostly soft, but have a bite in the middle, remove from heat and stir in the tamari (soy sauce), balsamic and salt to taste. Let them sit in this flavored broth for 10 minutes. If you don’t have time, you can skip this step. I just think it adds a really nice depth of flavor. Drain in a colander. 
Mix all the ingredients for the dressing. This may seem both like a lot of dressing, and a very pungent flavor. The quinoa absorbs all of it. Trust me. Mix the quinoa into the lentils and stir in the dressing. You can add half at a time if you like, to see what kind of flavor you like. Add your chopped parsley and stir again. 
We served this with roasted broccoli a la Ina. I basically followed her recipe, although roasting vegetables isn’t really all that tricky. Preheat the oven to 425º. Cut the broccoli in fleurettes, throw on a sheet pan, and drizzle with olive oil, salt and pepper. I also chopped two cloves of garlic and mixed that with the broccoli. Roast for 20 minutes or until they are tender crisp. 
Immediately toss in the juice of half a lemon- or more. I only used one large head of broccoli so do this to taste. Ina added parmesan cheese, which I omitted as this is vegan month. It does taste wonderful though. In a small pan  I toasted 1/4 cup pine nuts and added them to the broccoli. Slivered almonds are also really delicious. 
A votre santé! 


{ 8 comments… read them below or add one }

Alisa October 16, 2010 at 12:49 pm

It looks fantastic.Im definitely making this soon,it looks delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it's all set, Thanks!


Dante October 16, 2010 at 4:51 pm

Very Healthy!! Very nice.


Katerina October 16, 2010 at 7:31 pm

This looks so healthy and refreshing. Thanks for sharing!


Annie October 16, 2010 at 10:19 pm

I love your recipes!!!


vincent October 17, 2010 at 2:42 pm


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Coupons For Medifast October 18, 2010 at 2:32 pm

Looks so good, great idea for detoxing the body.


Anna October 18, 2010 at 4:31 pm

Hi Angelika, I'm trying to follow your blog on facebook apps – trying to find the right button :)BTW just had quinoa for lunch – great stuff!


Anonymous November 29, 2010 at 4:45 pm

I discovered your food blog on a facebook page of a friend. This recipe looked really good. I made it as a side dish for Thanksgiving dinner and salivated the whole way in the car over to my sister's smelling it. It is so delicious. I made double the servings and am still enjoying it. Very healthy and the dressing is what makes it! Thanks for being such a good cook AND sharing your recipes!


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