Quinoa mujaddara

January 19, 2015  • 

quinoa

It took me forever to cook with quinoa. I figured it was the latest fad and I wanted no part of it. Well, quinoa is what I used, reluctantly, to make this mujaddara and it was a success. EASY, YUMMY, and all the attributes of a perfect meal: VEGAN, nutritious and tasty. I did not measure anything. The dish is that easy to prepare and foolproof.

INGREDIENTS: 6 servings

1 cup red lentils
4 to 6 cups of water or bouillon
2 medium onions, chopped
1/2 cup olive oil
1 tablespoon ground cumin (more, to taste)
1 tablespoon Aleppo pepper (paprika, chili powder)
Salt, to taste
1/2 cup quinoa (or more up to 3/4 cup)
1 bouillon cube (chicken or veggie flavor, optional)
Chopped parsley for garnishing


1. Pan-fry the onions in the oil till softened and golden; add the red lentils, spices and several cups of water (with the bouillon cube if desired), cover and simmer till soft. Add the quinoa and salt and simmer till the quinoa is cooked. Stir the mixture and cook more if you like it on the dry side or add more water or broth if you like it on the soupy side. Add some chopped parsley or other herbs at the end of cooking. Transfer to a platter and serve warm.

Comments

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  1. Rosa says:

    A great idea! It also took me a while to give quinoa a try (I dislike fads) and I must say that it has become a classic ingredients at my place…

    Cheers,

    Rosa

  2. KalynsKitchen says:

    Great idea; I am a huge fan of mujaddara!

  3. Rabia says:

    Try trading burghul for cooked quinoa in Tabbouleh; it’s a treat!

  4. Oui, Chef says:

    I’ve only ever made Ottolenghi’s version of mujaddara which I love, but I bet this one with quinoa is terrific and even that much healthier than rice.

  5. Krista says:

    My Mum was always health conscious and made quinoa salads for us long before it became fashionable. So glad you were able to find a way to make it in a way that you love. 🙂

    • Joumana says:

      @Krista: Wow, I am impressed! I wonder how she found out about it?

      @Oui, Chef: Mujaddara is such an intrinsic part of the Lebanese table, that it took me years to finally dare make it the nontraditional way. Glad I did however! 🙂

      @Kalyns Kitchen: me too!

      @lara: sounds great, thanks for the link! adding walnuts is a splendid touch 🙂

  6. lara says:

    hello ! hope you’re doing good !
    love the recipe 🙂 quinoa with a lebanese twist …
    i was in budapest not too long ago and i tasted something really really nice there so i thought that i should share the recipe
    here’s the link

    http://cuisine.journaldesfemmes.com/recette/314867-makowiec-roule-au-pavot

    i hope you try it
    ps: i added some chopped walnuts
    have a great day

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