Quinoa and Lentil Pulao

Quinoa and Lentil Pulao is a flavorful and healthy dish that is perfect for a weeknight meal. The quinoa and lentils provide a good source of protein and fiber, while the coconut oil, mustard seeds, cumin seeds, yellow mustard seeds, onion, and green chili add a delicious flavor. This dish is easy to make and can be served with a variety of sides.

Quinoa and Lentil Pulao is a dish that has been enjoyed in India for centuries. It is a simple dish to make, but it is full of flavor. The quinoa and lentils provide a good source of protein and fiber, while the coconut oil, mustard seeds, cumin seeds, yellow mustard seeds, onion, and green chili add a delicious flavor. This dish is a great way to use up leftover quinoa and lentils, and it is also a good way to introduce your family to new flavors.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 cup brown lentils, picked over and rinsed
• 1 tablespoon coconut oil
• 1 teaspoon brown mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon yellow mustard seeds
• 1 onion, chopped
• 1 green chili, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the mustard seeds, cumin seeds, and yellow mustard seeds and cook for 30 seconds, or until they begin to pop.
3. Add the onion and green chili and cook until softened.
4. Add the quinoa and lentils and cook for 1 minute.
5. Add 2 cups of water, cover, and bring to a boil.
6. Reduce heat to low and simmer for 15 minutes, or until the liquid has been absorbed and the quinoa and lentils are tender.
7. Fluff with a fork and serve.

Why It Works

• The coconut oil adds a rich flavor to the dish.
• The mustard seeds, cumin seeds, and yellow mustard seeds add a spicy flavor to the dish.
• The onion and green chili add a depth of flavor to the dish.
• The quinoa and lentils provide a good source of protein and fiber.