Tangy and satisfying, mustard-y lentils and quinoa will be a hit with the whole family.
Do you have certain dishes you turn to over and over again? I try to mix things up, but I also try to limit the number of new-to-us dishes I make during the week. That’s because, inevitably, I fail to read the entire recipe in advance and am therefore surprised by a complicated, critical step while I’m in the throes of it, or completely underestimate how long it will take me….usually both. It rarely works out.
So, enter the staples. One such staple in the Prause House was served up last night…mustard-y lentils and quinoa.
Here’s why we love it:
- Easy to prepare in advance….I cooked up the lentils and whisked together the dressing on Saturday. All I had to do last night was prepare the quinoa and roast the asparagus we served on the side – both of which are pretty easy.
- Healthy and hearty…plenty of protein and fiber to go around! I like that it’s good for me but is also very satisfying. After a long day, we need something more filling than pieces of lettuce.
- The baby eats it…and loves it (she is 10 months old, and started eating this probably around 7 months). It’s soft enough for her to eat, but delicious enough for us to love, too. If you’re worried the mustard flavor might be too strong (my kid eats anything, so it’s hard for me to know), you could scoop out some of the plain lentils and quinoa before you toss them with the dressing.
Hope you enjoy!
Mustard-y Lentils and Quinoa
For the dressing:
Whisk together 1/4 cup canola oil (or some other flavorless oil….olive oil is too strong tasting for this dish), two teaspoons of dijon mustard, splash of apple cider vinegar, 1 tablespoon of lemon juice, 1 tsp dried cilantro, and 1/2 tsp each garlic powder, salt and pepper.
For the lentils and quinoa:
Place 1/2 cup rinsed lentils in a pan with 2 cups of water. Bring to boil and then simmer for 30 minutes, or until water is absorbed and lentils are soft.
Place 1/2 cup quinoa in a pan with 1 cup broth of choice (I usually use low-sodium chicken broth…water works, too, but the broth adds more flavor). Bring to boil and simmer for 12-15 minutes.
Once the lentils and quinoa are cooked, combine them together in a bowl with the dressing. Serve alone or, to stretch it for lunches (crucial for us these days!), add a side of veggies of choice – this time we did roasted asparagus…yum!