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)
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
- 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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