Quinoa, Lentil, and Spinach Risotto

Single Batch: Serves 3-4, Double Batch: Serves 6-8

Cooking Time: 30 minutes


1 cup quinoa

1/2 cup dried lentils

2 Tbps clarified ghee (or olive oil)

1/2 sweet onion

1 tsp minced garlic

1/2 cup mozzarella cheese

1 cup baby spinach

Salt & Pepper to taste

Toppings: sliced tomatoes


  1. Add quinoa, lentils, and 3 cups of water to a pot and bring to a boil. Lower the temperature to simmer, cover, and let quinoa/lentils cook for 20 minutes (or until soft)
  2. Dice onion and add to a saucepan with clarified ghee and garlic. Cook on medium heat until the onions are translucent (10-15 minutes)
  3. Once the quinoa/lentil mixture has fully cooked, add onion mixture and fold in mozzarella cheese and spinach. The spinach will wilt a little which is good!
  4. Add salt & pepper to taste with optional tomatoes
  5. Enjoy!

I used to work at an upscale restaurant that served THE BEST risotto. I would beg my manager for a side of risotto until I found out how they cooked it! Almost 1/2 cup of heavy whipping cream and 1 full cup of cheese PER SERVING! I couldn’t believe it and I sought out to create a healthier, delicious risotto that was full of whole grains & vegetables.

Want to make this a meal with more protein? Add a can of garbanzo beans.

Want to make this meal dairy free? Look for a good cheese substitute (Nabati & Daiya have good options) OR go without, it’s still delicious!

*I am affiliated with Amazon and these are paid links


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