Quinoa and Red Lentils with Brussels Sprouts

Hello Everyone, I hope your day has been well, thanks for stopping by today.

I’m still enjoying quinoa and here’s another very similar recipe. The ingredients below are a rough guide to follow for a portion of one but you could always add more or less depending on what you like. This is honestly one of my favourite meals to make and it never gets old, there’s so much going on from the flavours and textures that it just tastes so delicious. The quinoa and lentils go quite soft, the Brussels sprouts have a slight bite whilst the pumpkin seeds are crunchy.

Recipe: Quinoa and red lentils with Brussels sprouts (Serves 1)

Ingredients

30g quinoa

20g red lentils, soaked

150ml vegetable stock

Pinch of turmeric

Pinch of chilli

5 Brussels spouts, shredded

1 tbsp pumpkin seeds, toasted

1 tbsp desiccated coconut

2 inch spring onion, sliced

1 inch red pepper

1/2 tin tuna

Method

  • Wash the quinoa and soaked lentils then add 150ml of vegetable stock and leave on a gentle simmer for 15 minutes until fully cooked. Stir in the turmeric and chilli.
  • In the meantime, prepare the other ingredients and set aside in a bowl.
  • Toast the pumpkin seeds in a dry pan, gently saute the Brussels sprouts in the same pan for a few minutes.
  • Once everything is cooked, mix in the pan to combine and serve.

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