Red Lentil, Quinoa, and Flaxseed Pilaf
Recipe from Diabetic Living

Look for red lentils and quinoa at a large supermarket or a store that carries a wide selection of legumes and grains. Pairing them with flaxseeds boosts the nutrition of this pilaf.


Red Lentil, Quinoa, and Flaxseed Pilaf

by 5  people


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Servings: 5 (1/2-cup) side-dish servings
Prep Time: 15 mins
Total Time: 48 mins
 
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Ingredients
  • 1/3  cup
    dry red lentils
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  • 1/3  cup
    quinoa
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  • 1  tablespoon
    olive oil
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  • 1/3  cup
    finely chopped shallots or onion
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  • 2  cloves
    garlic, minced
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  • 2  tablespoons
    flaxseeds
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  • 1  14-ounce can
    reduced-sodium chicken broth
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  • 1  large
    red or green sweet pepper, chopped
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  • 1  teaspoon
    snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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  •  
    Fresh thyme sprigs (optional)
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Directions
1.
Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.
2.
Add lentils and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet pepper and snipped or dried thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.

Nutrition information
Calories 152, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 198 mg, Carbohydrate 20 g, Fiber 4 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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