One Pot Rainbow Quinoa & Lentil Bowl
Healthy, wholesome and colorful, this vegan rainbow bowl with quinoa and red lentils is packed with colour and bursting with nutrients.
Servings: 4 people
Calories: 320kcal
Ingredients
- 100 g Red Lentils ½ cup
- 90 g Quinoa Tricolour; ½ cup
- 70 g Kale chopped; 1 cup
- 250 g Red Cabbage 2 cups
- 250 g Swiss Chard Rainbow; 2 ½ cups
- 150 g Shallots 1 cup + 1 tbsp
- 30 g Pumpkin Seeds to garnish
- 1 tablespoon Vegetable Stock Powder
- 1 tablespoon Extra Virgin Olive Oil substitute with broth for oil-free version
- ½ tablespoon Ginger Powder
- ½ tablespoon Sea Salt
- 1 tablespoon Ground Pepper
- ½ teaspoon Turmeric
- 500 ml Hot Water or Vegetable broth; 2 cups
Instructions
- Sauté the onions (diced) in extra virgin olive oil or vegetable broth if oil-free until soft and translucent.
- Add the Red cabbage (finely chopped), a pinch of salt and cook for 5-7 minutes.
- Rinse both the quinoa and the red lentils under cold water, then add to the pan. Add the ginger and the turmeric, heat up and stir for a couple of minutes.
- Finely dice the Swiss chard stalks and leaves, and the kale (if needed) then add to the pan.
- Season with salt, pepper and vegetable stock, then cover with boiling water.
- Simmer for 20 minutes, stirring every now and then if required. The water should be absorbed completely, if you feel the lentils or the quinoa require more, add a few more tablespoons of water.
- Serve hot or at room temperature topped with pumpkin seeds. This dish can also be enjoyed chilled if you prefer.
Nutrition
Calories: 320kcal | Carbohydrates: 47g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Potassium: 1046mg | Fiber: 14g | Sugar: 7g | Vitamin A: 6268IU | Vitamin C: 79mg | Calcium: 139mg | Iron: 6mg