Fall Lentils and Quinoa

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I can’t believe it’s been since February since I posted, but that went all too quickly! Now the summer has come and reluctantly is going and fall keeps poking it’s head in the door and seems ready to stay. I had dinner the other night with some friends in a Sukkah that my synagogue Romemu built in the little courtyard on 105th St. I didn’t have time to shop and gathered together things from my cabinets and refrigerator and came up with the following recipe:

Mediterranean Quinoa with Lentils
Ingredients:

1 cups lentils
1 cup quinoa
1/2 red onion, diced
1-2 Tbsp Olive Oil (enough to saute red onion)
Fine Sea Salt
3 small preserved lemons
1/2 cup roasted red peppers
1 tsp smoked paprika (or to taste)
1 tsp garlic powder
1 tsp ground cumin
2 tsp chopped roasted garlic (from a jar)
1 Tbsp Olive Oil
1/4 cup Red Wine Vinegar (more or less, I didn’t measure)
Salt and pepper to taste

Cook Lentils and Quinoa separately (1 cup each to 2 cups water each simmered for about 15 minutes until done.)

Saute Red Onion in Olive Oil at low heat with a little sea salt until nicely browned

Chop preserved lemons and roasted red peppers into dice

Combine all ingredients, add seasonings according to taste

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