LENTIL, QUINOA, AND MUNG BEAN SALAD
Packed with fiber, protein, and potassium and lightly dressed with fresh lemon juice and olive oil. This is a family favorite that is always requested for cookouts. I sometimes add a little honey as the acid in lemons can vary depending on the lemon that is used. Top each serving with a little feta, if desired.
Provided by Bren
Categories Salad Grains Quinoa Salad Recipes
Time 9h55m
Yield 8
Number Of Ingredients 17
Steps:
- Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
- Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
- Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
- Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 31.6 g, Fat 11.1 g, Fiber 8.3 g, Protein 9.8 g, SaturatedFat 1.5 g, Sodium 305.2 mg, Sugar 1.8 g
QUINOA AND RED LENTIL BURGERS
Provided by Nava Atlas
Categories Sandwich Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Quinoa Lentil Spring Summer Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 burgers
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 425°F.
- 2. Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
- 3. Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired for a little added richness.
- 4. Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup (like the one in the photo on the facing page) with a little olive oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
- 5. If you don't have a round 1/2-cup measuring cup, you can improvise by using any sort of 1/2-cup measure and shaping the mounds into burgers once they're on the parchment paper.
- 6. Bake for 15 minutes, then carefully flip each burger and bake an additional 15 minutes, or until golden and firm on each side. Remove from the oven and serve the burgers on their own or with the bread of your choice.
LENTIL PATTIES
An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste!
Provided by VegeMight
Categories Lentil
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine lentils, celery, carrot, water and spices in large saucepan.
- Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
- Stir in half of the breadcrumbs.
- Shape mixture into patties (makes about 8); toss in flour.
- Dip in egg, then in combined remaining breadcrumbs and parsley.
- (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
- Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
Nutrition Facts : Calories 366, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 430.6, Carbohydrate 57.7, Fiber 5.7, Sugar 4.1, Protein 15.4
OMG! QUINOA PATTIES
I use all organic ingredients. These quinoa patties are OMG good!
Provided by MaryLou Hunter
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
- Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.7 g, Cholesterol 53.1 mg, Fat 5.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 51.2 mg, Sugar 1.1 g
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