Hi!! Hope everyone’s having a great week so far;) In this post I’ll be sharing a recipe that is kind of big skillet of whatever I had I my fridge; it’s a great way to use up left overs. So if you want to switch out the ingredients in this recipe for ones that you have on hand and need to use up, go for it. Peppers, chickpeas, beans, and other kinds of greens would definitely work well in place of mushrooms, lentils and spinach. Anything that’s left over from a week of eating can be tossed in here. This recipe makes enough for two full servings, so if you make it for dinner one night it’s great for lunch the next day. Here’s how to make my Lentil Turmeric Quinoa with Spinach and Mushrooms!
Lentil Turmeric Quinoa with Spinach and Mushrooms
Cook Time: 30-40 minutes
Serves: 2 as a main course, 4 as a side dish
- 2 cups cooked quinoa
- 1/2 cup dry green lentils
- 1/2 tbs coconut oil
- 1/2 a medium onion
- 2 garlic cloves, finely chopped or minced
- 1 celery stalk, chopped
- 1 1/2 cup sliced mushrooms
- 2 cups spinach
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp allspice
- Salt and pepper to taste
- Water, as needed
- Rinse the lentils and pick out any shrivelled up ones. Put them in a small pot with 1 1/2 cups water and bring to a boil, then turn the heat down and let the lentils cook in the simmering water for about 30 minutes, or until tender.
- While the lentils are cooking, heat the coconut oil in a large skillet. Add the garlic, onions and celery and cook until the opinions are translucent, about 6-8 minutes. Feel free to add a little bit of water to the pan to prevent the veggies from sticking.
- Add in the mushrooms and cook until soft.
- Next, put the cooked quinoa and all of the spices into the pan. Mix everything together and then add the spinach, cooking until it’s just wilted.
- Remove from the heat and add in the cooked lentils.
I hope that you enjoy this dish and have fun playing around with different combinations of vegetables. This is going to be my new go-to quinoa recipe;) Bye for now!