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MOROCCAN SPICED QUINOA AND LENTILS

This Moroccan spiced quinoa and lentils has so much flavor it will steal the show at dinner! The dressing is made using Moroccan spices such as cinnamon, cayenne, and cumin.  The dressing turns out almost to be a “paste” because it is so thick with the spices.  I recommend serving alongside chicken breasts or thighs seasoned simply with salt, pepper, and coriander.  Having a simply seasoned protein will really let this side dish shine through!

At the end of the recipe, I add in some fresh herbs and some toasted pine nuts for garnish.  These are optional ingredients that take the dish to the next level.  If you are bringing this dish to a potluck or serving it for a special occasion, I would definitely have them included.  For a quick, no-fuss weeknight meal, it will be just as tasty without the extra shopping trip (as shown in the photograph).

During my weekly food prep days, I make big batches of unseasoned rice and quinoa. Then throughout the week, I use the pre-cooked starches to incorporate into other dishes, like this Moroccan spiced version.  Having the starches cooked in large batches allows you to whip up quick dinners throughout the week.  When the starches are pre-cooked and cold from the fridge, they actually mix in better with the dish and absorb the seasoning really well.  It is a major shortcut that will help you stay on track throughout the week.  I say it often…cook once and eat twice, at least!

If you are looking for another complete protein side dish that has rice and legumes, check out my Cuban Moros recipe.

Moroccan Spiced Lentils and Quinoa

Moroccan Spiced Quinoa and Lentils

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 3 Tbls + 1 tsp extra virgin olive oil divided
  • 2 Tbls apple cider vinegar
  • 1 Tbls cumin
  • ¾ tsp chili powder regular or chipotle
  • 1 tsp smoked paprika
  • ½ tsp cayenne
  • ¼ tsp cinnamon
  • ½ tsp salt
  • ¼ cup fresh sage or mint leaves chopped optional
  • 1 can of lentils strained and rinsed
  • 1 ½ cups of cooked quinoa 3/4 dry if cooking
  • ½ onion diced
  • 2 cloves garlic diced
  • ¼ cup toasted pine nuts for garnish optional

Instructions
 

  • Combine 3 tbls olive oil, apple cider vinegar, cumin, chili powder, smoked paprika, cayenne, cinnamon, and salt, whisking/shaking well. Set dressing aside.
  • Heat 1 tsp olive oil in a 10” skillet over medium high heat. Add the onions and cook for 2-3 minutes before adding in the garlic and cooking for another 1-2 minutes.
  • Add in the lentils, quinoa, fresh sage or mint, and dressing, and mix well. Taste to see if additional salt is needed. Top with pine nuts for serving.

Video

Notes

SERVING SUGGESION: Serve with chicken breasts or thighs seasoned with salt, pepper, and coriander.