Quinoa Lentil Broth Bowl Recipes

QUINOA LENTIL BROTH BOWL

Steps:

• Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.
• Cook onion, kale, carrots, celery and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.
• Add chicken or vegetable broth, diced tomatoes with their juices and reserved lemon wheels. Bring to a boil. Stir in lentils and quinoa. Reduce heat and simmer, covered, until grains are tender, about 10-15 minutes.
• Top with sliced cooked chicken, if desired.

PANERA BROTH BOWL WITH LENTILS, QUINOA AND VEGGIES {GF, VEGAN}

Steps:

• In a food processor combine onion, garlic, celery and carrots. Process until broken down into crumbs or an almost smooth paste.
• In a pot heat olive oil over medium-high heat and add the veggie puree. Add salt and pepper to taste. Cook for 3-5 minutes, stirring frequently.
• Add tamari, quinoa and lentils.
• Add 1 bunch rosemary and 2 sprigs fresh parsley.
• Add 8 cups broth.
• Bring to a boil, reduce heat and simmer for 15 minutes, until quinoa and lentils almost cooked through.
• Add kale and cauliflower. Cook for a few minutes.
• Add spinach, lemon juice and lemon zest.
• Serve garnished with fresh herbs and chili garlic sauce for added spice.

BLT QUINOA BOWLS

Steps:

• Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt.
• Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.