Spiced Quinoa and Lentil Pilaf with Orange-Ginger Vinaigrette
Vegetarian; includes gluten-free & dairy-free options
Servings
6
Servings
6
Ingredients
Pilaf
  • 1 1/2 cups black quinoa
  • 1 1/2 cups du Puy lentils
  • 6cups vegetable broth, gluten and dairy free if desired
  • 1/2tsp ground coriander
  • 1tsp ground cumin
  • 1tsp ground ginger
  • 1/2tsp garlic powder
  • 1 bay leaf
  • 1/4tsp salt
  • 1tsp ground cinnamon or 1 cinnamon stick
  • 3tbsp sunflower seeds, toasted
  • 1/4cup minced fresh parsley, to garnishoptional
Orange-Ginger Vinaigrette
  • 1/4tsp ground ginger
  • 1/4tsp ground coriander
  • 1/8tsp ground cumin
  • 1/8tsp ground cinnamon
  • 1/4cup fried cranberries, chopped (or barberries, raisins, diced figs, or diced dates)
  • zest and juice of 1 orange (about 1/4 cup juice)
  • 1/4tsp salt
  • 1/8 tsp black pepper
  • 1tbsp extra-virgin olive oil
Instructions
  1. For pilaf, in medium bowl, soak quinoa at room temperature in 4 cups water.
  2. In large pot, rinse and drain lentils, then return lentils to pot and add vegetable broth. Bring to a boil, skimming off any scum that rises to top, then cover and reduce heat to medium-low. Simmer for 10 minutes.
  3. Drain quinoa and add to pot with lentils and broth along with coriander, cumin, ginger, garlic powder, bay leaf, salt, and cinnamon. Return to a boil, then reduce heat to simmer for 20 minutes. Remove from heat. Leave covered for 10 minutes.
  4. For vinaigrette, in sealable jar, combine ginger, coriander, cumin, cinnamon, dried cranberries, orange zest and juice, salt, and pepper. Shake to combine. Add olive oil and shake for 20 seconds more to emulsify. Pour over quinoa and lentils and fluff with fork to combine. Top with sunflower seeds and fresh parsley (if using).
Recipe Notes

Per serving: 365 calories; 18 g protein; 7 g total fat (1 g sat. fat); 59 g total carbohydrates (7 g sugars, 19 g fiber); 348 mg sodium