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Spiced Quinoa and Lentil Pilaf with Orange-Ginger Vinaigrette

Vegetarian; includes gluten-free & dairy-free options
Servings 6

Ingredients

Pilaf

  • 1 1/2 cups black quinoa
  • 1 1/2 cups du Puy lentils
  • 6 cups vegetable broth, gluten and dairy free if desired
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1 bay leaf
  • 1/4 tsp salt
  • 1 tsp ground cinnamon or 1 cinnamon stick
  • 3 tbsp sunflower seeds, toasted
  • 1/4 cup minced fresh parsley, to garnish optional

Orange-Ginger Vinaigrette

  • 1/4 tsp ground ginger
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/4 cup fried cranberries, chopped (or barberries, raisins, diced figs, or diced dates)
  • zest and juice of 1 orange (about 1/4 cup juice)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp extra-virgin olive oil

Instructions

  • For pilaf, in medium bowl, soak quinoa at room temperature in 4 cups water.
  • 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.
  • 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.
  • 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).

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