alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Spiced Black Quinoa and Du Puy Lentil Pilaf with Cumin-Ginger Vinaigrette

Serves 6.

    Share

    Spiced Black Quinoa and Du Puy Lentil Pilaf with Cumin-Ginger Vinaigrette

    Pilaf is a term liberally used to simply mean “grains cooked in broth.” There are usually onions, garlic, and spices involved, and the grains are often sautéed in butter or oil before being simmered in the liquid. This getaway-friendly version calls for dried spices instead of fresh, which you can combine in advance to save space in your bags and time in your cooking. Feel free, though, to add fresh diced onions, garlic, or other vegetables if you prefer.

    Advertisement

    Toasting tips  To toast sunflower seeds, in small saucepan or skillet, heat seeds over medium heat for about 5 minutes, stirring frequently, until browned and aromatic. Remove seeds immediately from the pan so they don’t burn.

    Many variations for ultimate flexibility  Don’t be afraid of the long ingredient list. You can skip pretty much any of the spices––except the salt––or replace them with others that you have on hand, such as parsley, thyme, or paprika. You can also use white or tri-coloured quinoa instead of black; the dark colour gives the dish a more dramatic visual effect.

    Advertisement

    Spiced Black Quinoa and Du Puy Lentil Pilaf with Cumin-Ginger Vinaigrette

    Ingredients

    Pilaf 
    • 1 1/2 cups (350 mL) black quinoa
    • 1 1/2 cups (350 mL) du Puy lentils
    • 6 cups (1.5 L) vegetable broth
    • 1/2 tsp (2 mL) ground coriander
    • 1 tsp (5 mL) ground cumin
    • 1 tsp (5 mL) ground ginger
    • 1/2 tsp (2 mL) garlic powder
    • 1 bay leaf
    • 1/4 tsp (1 mL) salt
    • 1 tsp (5 mL) ground cinnamon, or 1 cinnamon stick
    • 3 Tbsp (45 mL) sunflower seeds, toasted (see Tip)
    • 1/4 cup (60 mL) minced fresh parsley, to garnish (optional)
    Cumin-ginger vinaigrette 
    • 1/4 tsp (1 mL) ground ginger
    • 1/4 tsp (1 mL) ground coriander
    • 1/8 tsp (0.5 mL) ground cumin
    • 1/8 tsp (0.5 mL) ground cinnamon
    • 1/4 cup (60 mL) dried cranberries, chopped (or barberries, raisins, diced figs, or diced dates)
    • Zest and juice of 1 orange, about 1/4 cup (60 mL) juice
    • 1/4 tsp (1 mL) salt
    • 1/8 tsp (0.5 mL) black pepper
    • 1 Tbsp (15 mL) extra-virgin olive oil

    Nutrition

    Per serving:

    • calories365
    • protein18g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates59g
      • sugars7g
      • fibre19g
    • sodium348mg

    Directions

    01

    For pilaf, in medium bowl, soak quinoa at room temperature in 4 cups (1 L) water.

    02

    In large pot, rinse and drain lentils, then return lentils to pot and add vegetable broth. Bring to a boil, skimming any scum that rises to top, then cover and reduce heat to medium-low. Simmer for 10 minutes.

    03

    Drain quinoa and add to pot with lentils and broth along with coriander, cumin, ginger, garlic powder, bay leaf, salt, and cinnamon. Return to boil, then reduce heat to simmer for 20 minutes. Remove from heat. Leave covered for 10 minutes.

    04

    For vinaigrette, in sealable jar, combine ginger, coriander, cumin, cinnamon, dried cranberries, orange zest and juice, salt, and pepper. Shake to combine. Add olive oil and shake for 20 seconds more to emulsify. Pour over quinoa and lentils and fluff with fork to combine. Top with sunflower seeds and fresh parsley, if using.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.