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.
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