Quinoa is one of the go to source for fiber and plant-based protein for many vegetarians and vegans. It’s even popular amongst omnivores! Don’t believe us? Searching “quinoa” on Pinterest turns up hundreds of thousands of recipes, more than I could try to count, and they vary greatly from quesadillas to desserts and from casseroles to breakfast dishes.
What we wanted to do was combine the nutrient-rich, versatility of quinoa with the equality nutrient dense and robust lentils we’re so fond of. We know that the two are loaded with fiber and plant-based protein and we wanted to take advantage of that.
There are few things worse than feeling hungry again shortly after a meal, and this bowl will ensure you stay full for a long while. We decided to add carrots to the mix not only to add color, but for the additional flavors and vitamins, minerals and antioxidants they provide.
Of course, this nutritional powerhouse bowl would not be complete without a flavorful sauce! And what better than a rich and creamy turmeric coconut sauce?
Turmeric is known as one of the most beneficial spices, supporting brain, heart and joint health. Typically used in savory dishes, its deep, pungent, almost gingery flavor blends perfectly with the rich creaminess of the coconut milk. Creating this delicious sauce was by far our favorite part of this experiment!
We hope you enjoy it as much as we did 🙂
Check out these other quinoa recipes:Print
- 3 medium parsnips, cut into sticks ( cut in half width wise each fat part in 4 each thin part in 3 length wise)
- 4 medium carrots, cut into sticks ( cut in half width wise each fat part in 4 each thin part in 3 length wise)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 cup green french lentils , rinsed
- 1 cuptri color quinoa , rinsed
- 1 tsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 cup canned light coconut milk
- 1 1/2 tsp grated ginger
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup fresh cilantro, chopped
- 1 tbsp fresh squeezed lime or lemon juice
- 1 tsp maple syrup
- Preheat oven to 400F. Line a baking sheet with parchment paper
- Place parsnips and carrots in a resealable bag with 1/2 teaspoon of sea salt and 1 tablespoon of olive oil. Sea the bag and massage until they are all well coated with the oil
- Place carrots and parsnips on the lined baking sheet and bake for 20 minutes. Set a side
- To prepare the lentils, bring salted water to a boil in a medium sauce pan. Add rinsed lentils, lower heat to medium-low and cook uncovered for 30-35 minutes until tender. Drain well and set aside
- To prepare the quinoa, heat 1 teaspoon of olive oil in a medium sauce pan. Add rinsed quinoa, mix well to coat and saute for 5 minutes, stirring frequently. Add 1 cup water and 1/2 teaspoon salt and cook covered for 20 minutes. Remove from heat and let quinoa rest for 15 minutes. Uncover and fluff it up with a fork
- Heat coconut milk in a large, deep skillet. Add turmeric, ginger, salt and pepper and stir well. Add lentils, carrots and parsnips and let simmer for 10 minutes
- Remove from heat. Add cilantro, lime or lemon juice and maple syrup. Serve immediately over quinoa
Freeze the remaining coconut milk for later use.