One-Pot Lentil Quinoa with Asparagus and Peas {GF}

One-Pot Lentil Quinoa with Asparagus and Peas | This One-Pot Lentil Quinoa is a tasty whole-foods dish using spring produce. It's a one-pot meal so there's not much cleanup - it's a win-win! vegan, gluten-free, dairy-free, quinoa recipe

This Lentil Quinoa with Asparagus and Peas is a tasty whole-foods dish using spring produce. It’s a one-pot meal so there’s not much cleanup  – it’s a win-win! 

One-Pot Lentil Quinoa with Asparagus and Peas | This One-Pot Lentil Quinoa is a tasty whole-foods dish using spring produce. It's a one-pot meal so there's not much cleanup - it's a win-win! vegan, gluten-free, dairy-free, quinoa recipe

Hello, Spring!

When spring arrives I get so excited that the cold winter is over…but every year I’m reminded that just because it’s technically spring, the weather does not have to cooperate. We’ll still have some chilly days ahead here in the northeast (whether I like it or not) so my Lentil Quinoa recipe today is both spring-ish and cozy.

I’ve been craving lots of comfort meals like my creamy Vegan Pumpkin Pasta and my Vegetable Bean Casserole because of the chilly weather we’ve been having on and off for the past few weeks. And while I’ve really been enjoying those recipes, I wanted to add some spring veggies into the mix to keep my meals more seasonal. Spring veggies include onion, leeks, peas, asparagus, artichokes, spinach, and rhubarb to name a few.

One-Pot Lentil Quinoa with Asparagus and Peas | This One-Pot Lentil Quinoa is a tasty whole-foods dish using spring produce. It's a one-pot meal so there's not much cleanup - it's a win-win! vegan, gluten-free, dairy-free, quinoa recipe

Lentil Quinoa with Asparagus and Peas

For this dish, I chose to use asparagus and peas. I thought the flavors and textures would go nicely with the beans and grains. To keep things cozy and a bit creamy, I cooked with some coconut milk. I think I saw my friend Kimmy cook rice in coconut milk once and I thought it might work for quinoa too (and I’m happy to say it did – thanks, Kimmy!).

To season my Lentil Quinoa, I added in lemon juice (lemon always says spring/summer to me), Dijon mustard and dried parsley. I think all the flavors come together well and I am excited to share the recipe with you. Of course, I top it with some of my Parmesan Cheese Alternative too because I’m obsessed with that stuff.

This is a one-pot dish for those of you who don’t like to do too many dishes…so I guess that would be everyone!

One-Pot Lentil Quinoa with Asparagus and Peas | This One-Pot Lentil Quinoa is a tasty whole-foods dish using spring produce. It's a one-pot meal so there's not much cleanup - it's a win-win! vegan, gluten-free, dairy-free, quinoa recipe

 

This Lentil Quinoa with Asparagus and Peas is a tasty whole-foods dish using spring produce. It's a one-pot meal so there's not much cleanup - it's a win-win! Click To Tweet

 

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Lentil Quinoa with Asparagus and Peas

This Lentil Quinoa with Asparagus and Peas is a tasty whole-foods dish using spring produce. It’s a one-pot meal so there’s not much cleanup – it’s a win-win! 

Course Main Course
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5
Calories 466 kcal
Author Mary Ellen

Ingredients

Instructions

  1. In a large saute pan (that has a lid) or pot, add olive oil, onion, and garlic and cook until onion translucent (about 3-5 min).
  2. Add 2.5 cups of vegetable broth and lentils. Bring to a boil, cover and cook on medium-low heat for 15-20 minutes until lentils are tender. They don't have to be fully cooked because they will continue to cook with the other ingredient but you want them mostly done.
  3. Add quinoa and coconut milk and cook for another 12-15 minutes.
  4. Add a bit more broth if needed so nothing is sticking to the bottom of the pan/pot.
  5. Add in nutritional yeast, lemon, Dijon, parsley, and tamari and stir.
  6. Add asparagus and peas (and more vegetable broth if needed - I've put in anywhere from 1/4-1/2 a cup - don't put too much at once, you don't want too liquid) and cook for about 5+ minutes (stirring) until asparagus is tender and as much of the liquid has been evaporated for your liking.
  7. Enjoy!
Nutrition Facts
Lentil Quinoa with Asparagus and Peas
Amount Per Serving
Calories 466 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Total Carbohydrates 50g 17%
Dietary Fiber 9g 36%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

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One-Pot Lentil Quinoa with Asparagus and Peas | This One-Pot Lentil Quinoa is a tasty whole-foods dish using spring produce. It's a one-pot meal so there's not much cleanup - it's a win-win! vegan, gluten-free, dairy-free, quinoa recipe

 

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42 thoughts on “One-Pot Lentil Quinoa with Asparagus and Peas {GF}

  1. Yum, this looks wonderful and I love that we have most of it on hand too. I am a fan of one pot meals, especially with lentils and quinoa, thanks! True on spring weather here too, little glimpses of warmer days, then chilly rain the next.

  2. I totally know what you mean about being all set for spring, but then the weather doesn’t always agree with the calendar. We’ve been known to get snow in April & May on occasion, and it’s always a big bummer! This dish looks super cozy and a great way to enjoy some of the seasonal spring produce while also being cognizant of the chilly temperatures. A perfect compromise!

  3. Oh I’m totally loving this one pot meal! Spring is in the air!!
    I have actually never tried cooking quinoa in milk, so I’m glad you tested it out before I try haha 😉
    I’m so excited to try this out – especially with your homemade parm. YUM

      1. Made this tonight! I realized as I started making it that I’d have to modify it a bit (rice instead of quinoa, no biggie, but mushrooms instead of lentils haha). It was SO GOOD!!! And pretty quick to make actually. I think it will make it into our regular rotation. Yum. Love the lemon of course 😉

  4. These flavors are perfect for spring! (And I’m happy to say we’ve finally got peas back on our safe list after another round of allergy testing for Jonathan!). Yum!

  5. This sounds awesome! I love quinoa because there’s so much you can do with it! And I hear ya on the weather- down here spring can’t make up its mind. One day we are wearing tanks and the next day I have to pull out my heavy coat, it’s insane!

  6. On first glance I thought it was a rice pilau and then realised its quinoa. I have to experiment more with quinoa as used it mostly to bulk up my veggie burgers. This really looks good and my husband would love it too as it has asparagus in it.

    1. Yes, it does look like a rice pilaf. I’m obsessed with quinoa so I used it in a lot of my cooking but have not yet tried it in veggie burgers yet. I’ll check yours out!

  7. This looks wonderful, Mary Ellen – I’ve honestly never thought of using coconut milk with quinoa before – such a great idea. What a fab springtime dish, especially with the sparrow grass! x

  8. I just made this and it tastes great, but it’s much looser than the one in your photo – think risotto. I didn’t add extra liquid, so I wonder if maybe my can of coconut milk was larger than yours (400 ml)? Also can you confirm if you use nutritional yeast flakes or powder – I have both; I used the flakes as I thought they’d give a subtler flavour and I could add more…

    1. Hi Sally! I’m really glad you liked the taste. My coconut milk is 400ml too. I’ve made this numerous times and each time I had to add or subtract a little veggie broth depending on how the lentils and quinoa cooked that day. I’ll make a note to cook down the liquid more especially if someone wants it as thick as the pictures. Thanks so much for bringing that to my attention.

      I have only ever used nutritional yeast flakes, I’ve actually never seen it in a powder form but I’ll be sure to note that in the recipe as well. I’ll add extra nutritional yeast to some recipes after I’m finished because I love the flavor so much… but I try to keep it limited in recipes so I don’t overwhelm people with it. 🙂

  9. I got the link to this recipe from tinned tomatoes’ blog. I was so excited to see a recipe featuring pears and got really grumpy when I didn’t see pears in the ingredients list; I should have stopped to read the recipe name properly. I love the look of this recipe even if it doesn’t have pears in it – it’s full of good things and is going onto my to do list for this weekend! Thanks for sharing.

    1. Hi Marina! Thanks for coming over from Tinned Tomatoes. I do the same thing with misreading things I actually do it more than I care do admit! I hope you like the recipe even though there are no pears. 🙂

    1. Hi Shell! I would think you could substitute it with any kind of non-dairy milk – though I haven’t tried it myself. I used coconut milk because it’s makes it extra creamy and a bit thicker. If you do give it a try with another milk, let me know how it turns out!

          1. I’m so happy that you and your husband liked it! Good to know the cashew milk worked as well, I’ll keep that in mind if anyone asks for a substitute. 🙂

  10. I am new to vegan cooking and am always looking for new recipes. I made this and was so happy I did! Delicious and creamy. Tonight will be my second time making it in two weeks. Thanks for the great recipe!

    1. Cindy, thank you so much! I always hope that people will like the recipes I create and it’s so nice to hear when it actually happens. I really appreciate you letting me know, you made my day! 🙂

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