Lentil-Quinoa Veggie Bowl
This simple recipe is full of all the things healthy eaters are looking for: fiber, whole grains and protein. Quinoa is a complete protein, which means it contains all nine essential amino acids. Lentils are another great source of fiber and protein.
- 40 min.
- In a large saucepan, bring water to boiling; add lentils. Simmer, covered, for 20 minutes. Add quinoa. Simmer for 10 minutes more or until grains are tender and most of the liquid has been absorbed.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add kale and onion; cook and stir until kale is slightly wilted. Remove from skillet. Add additional oil, if needed. Add bell pepper and summer squash and cook until tender. Remove from skillet.
- Add broth to skillet and bring to boiling; reduce heat and simmer to keep warm.
- Divide lentil and quinoa mixture among four serving bowls. Top with stir-fried vegetables and edamame. Pour broth over top. Garnish with fresh cilantro.
Nutrition facts per serving: 263 calories, 11 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 63 mg sodium, 28 g carbohydrates, 8 g fiber, 4 g sugar, 15 g protein. Daily Values: 71% vitamin A, 122% vitamin C, 13% calcium, 21% iron.