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
- 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)
- Dice onion and add to a saucepan with clarified ghee and garlic. Cook on medium heat until the onions are translucent (10-15 minutes)
- 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!
- Add salt & pepper to taste with optional tomatoes
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!
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