A favorite recipe for my kids. It’s yummy, you can make a big bowl and use it the next day for in a lunchbox. It provides enough proteins for the day and you can mix it with many left-over veggies from your fridge.
Prep time
10 minutes
Cooking time
15 minutes
Portion
5 + leftover for your lunchbox
Shelf life
2 days (in refrigerator)
Supplies
Cooking pan
Frying pan
Ingredients
300g of tri-color quinoa
300-400g of green lentils
600g sweet corn (can)
1 red paprika
1 green paprika
6 carrots
1 medium onion
1 pinch of salt
1 tbsp of coconut oil for frying
Optional
Chili flakes
Method
Cook the lentils in a big pan with water until they are soft. Don’t overdo it as they should still have a nice bite. You really don’t want them overcooked!
At the same time cook the quinoa in a vegetable stock in a second cooking pan. Use tri-color quinoa. The black quinoa will keep it crunchy. Same here, don’t overcook it.
In the meantime, cut all the other vegetables in small pieces, you can add whatever you like on vegetables and fry first the onion in a very big pan until they become golden, add the rest of the vegetables and stir for 5-6 minutes.
Once the lentils and the quinoa are cooked drain them from the left over water and mix it with the vegetables in the frying pan. Lastly, add the sweet corn and some salt to it. Et voila!
Leave a Reply